After a long and complicated cake previous post, I decided that this time we deserve a little 'healthy culinary rest, a traditional recipe to prepare in a short time, however, will not leave you completely unsatisfied, especially if they love the ingredients. Then I present my version of bucatini cheese and pepper.
I love pepper, it would put a ton a bit 'all over and when I was in Rome in June, I was finally able to taste this mythical pasta , which, however, were added to the flowers, to give a touch of originality and I must say that we were fine.
I, Friuli doc, I hope to essermela fared quite well in the preparation of a Roman pot doc, if any of you, doc like the recipe, wanted to write some criticisms or suggestions, comments as well:))
INGREDIENTS person
Bucatini 100g
Pecorino 20/40g (depending on how you want it doggy style)
Pepe abundant grated
Water and salt for the pasta course:)
PROCEDIMENTO
Mentre l'acqua è sul fuoco, grattuggiare il pecorino e preparare la pasta.
Mettere la pasta quando l'acqua bolle, ricordatevi di salare, ma non troppo che il pecorino è molto saporito.
Quando la pasta è cotta metterla in una boule con un paio di mestoli di acqua di cottura e il pecorino. Mescolare energicamente, mettendo ancora acqua se necessario, fino a quando il formaggio si è sciolto formando una bella cremina.
Before serving, give a good sprinkling of pepper, all the better if those who make the most theatrical effect. Et voila
first served!
ENJOY!
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