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Spaghetti cheese and pepper

ingredients

servings

2

Iodized salt

to taste

Pepper in grains

to taste

Spaghetti

200 oz

Roman pecorino cheese

100 oz

first courses from Italy - Lazio

Spaghetti cheese and pepper

Spaghetti cheese and pepper

vegetarian with gluten with lactose high in calcium high in phosphorus

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti cheese and pepper

typical Roman dish with few ingredients and unique flavor

Spaghetti cheese and pepper step 1

step 1

Put water on to boil for the pasta: the dose should be half of what you normally use. Grate the pecorino romano.

Spaghetti cheese and pepper step 2

step 2

When the water boils throw the spaghetti to cook. Meanwhile, crushed pepper and toast it for 2 minutes in a large skillet (must all give off the smell its fragrance).

Spaghetti cheese and pepper step 3

step 3

Add a ladle of the cooking water. Let it evaporate slightly and turn off the heat.

Spaghetti cheese and pepper step 4

step 4

Take a bowl with the cheese, pour cooking water is not too hot and form a creamy sauce, stirring well.

Spaghetti cheese and pepper step 5

step 5

One minute before cooking spaghetti, drain, add to the pepper, then saute the dough by adding water with starch, finish cooking.

Spaghetti cheese and pepper step 6

step 6

Turn off the heat and cold, off the heat, pour the cheese creamy sauce, mix well (add water if needed, the dough should be soft in goat cheese, cream to be).

Spaghetti cheese and pepper step 7

step 7

Pour on the plates, sprinkle more pepper and serve putting the creamy sauce remained in the pan, on spaghetti.

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