Spaghetti with cheese and pepper simple and quick recipe
Spaghetti cheese and pepper: one of the most famous dishes of Roman cuisine, of a disarming simplicity ... like all the best things!
Ingredients for 2 people
- 4 tablespoons of pecorino romano
- 1 drizzle of extra virgin olive oil
- black pepper
- 160 g. of spaghetti
Preparation: 5 minutes Cooking: 8 minutes Execution: easy
How to make Spaghetti with cheese and pepper
The first thing to do is to cook the spaghetti in salted water in which a tablespoon of extra virgin olive oil has been poured (to prevent them from sticking) and in the meantime pour the pecorino romano into a large glass bowl (no plastic) and black pepper.
Raise the pasta al dente - without draining it because you will need a lot of cooking water - 2 minutes before the time indicated on the package, pour it into the bowl with the pecorino and pepper
add a large ladle of cooking water to make sure that everything mixes well; use two forks to mix the ingredients and mix by raising the forkfuls of pasta upwards (as when you are about to put on the plate) but quickly turn for a few minutes, and if the pasta is too dry, add more cooking water.
Serve and serve immediately otherwise it becomes inedible if it cools. And your spaghetti with cheese and pepper are ready. Enjoy your meal!
WINE PAIRING: Sovana Rosso Doc
For the wine pairing I consulted the site: www.vinook.it
Enjoy your meal!