Pasta with cheese and pepper it is a classic of Roman cuisine that has become famous throughout the world. It might seem like a simple dish, considering the scarcity of ingredients. But it is precisely when we have little available that we must assemble it as best as possible. This course has become the object of study and experiments by many chefs. Everyone uses their own personal tricks to obtain the right creaminess, the right consistency, the right balance. Today we look at those of Valerio Braschi, who shared his personal interpretation of the recipe.
Cheese and pepper pasta
Ingredients x 4
- spaghetti 320 g
- pecorino romano dop 180 g
- ground black pepper 6 g
Preparation
The first thing to do to prepare pasta with cheese and pepper is to put the water for the pasta on the heat. As soon as it reaches the boil, add the spaghetti and boil them for two minutes. Meanwhile, pour the grated cheese into a bowl and mix it together a drop of cooking water some pasta. A crayon will form. Drain the spaghetti keeping their water and transfer them to the pan. Also add the black pepper, preferably freshly ground, and continue cooking as if it were a risotto. Add the water little by little, until the spaghetti is cooked al dente.
At this point, turn off the heat. Add the pecorino romano DOP that you previously worked, stir stirring vigorously. You need to melt the cheese pastel and distribute it evenly. This way it will form an excellent cream. The chef reminds you to carry out this step not only with the heat off, but also away from the stove. In fact, his heat would cause the cheese to coagulate. Your pasta, cheese and pepper ready. Enjoy your meal.
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