CLASSIC

SPAGHETTI WITH CHEESE AND PEPPER

MEDIUM | 30 minutes

Presentation

The shepherds carried in their saddlebags a few pieces of matured pecorino, dried pasta and a few peppercorns to warm up in the cold transhumance. Chunks of lard added heat and amalgamated flavour and few ingredients in the country pans. In those nights, starry as well as cold, the Cheese and Pepper is a resource of the shepherds' tradition, and requires no other ingredients than pasta, pecorino and pepper. A simple but rich and comforting recipe.

Ingredients

4 people
  • Spaghetti 280 g
  • Grated Pecorino Romano PDO 240 g
  • Oil or lard to taste
  • Pepper to taste

Method

1

Put grated Pecorino Romano and black pepper in a glass bowl. It would be ideal to crush whole peppercorns in the mortar, so that the aroma of the spice is released in its entirety.

2

Cook the spaghetti for a few minutes in plenty of lightly salted water until cooked al dente.

3

Drain the spaghetti, remember to keep the cooking water, and quickly pour them into the glass container containing the mixture of pecorino and pepper.

4

Quickly toss the pasta into the condiment and at the same time add a couple of tablespoons of cooking water to mix.

5

Plate the spaghetti with cheese and pepper up and serve immediately.

RECIPE BY: Luisa Bayre and her staff

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