April 26, 2019

LINGUINE A CACIO E PEPE

Cacio e peppe

Back to the supersonic repertoire with this yummy and obviously easy pasta feast! I was surprised the first time to notice that a big pinch of ground black pepper could change a dish completely…

This pasta with Pecorino is the oldest recipe from Rome as tomatoes arrived only via the conquistadors in the 16e century. So, you will have a little bit of history on your plate! 


Wine pairing : Primitivo di Manduria (Red) from Puglia.



LINGUINE A CACIO E PEPE
Serves 4

400 g linguine
200 g freshly ground Pecorino cheese
5 cl  cooking water
3 tbsp freshly grounded black pepper

Cook the pasta in a large volume of boiling water for 10 minutes.
meanwhile, sizzle the pepper in a pan for a few minutes.
Once the pasta cooked, stir them into the pan and combine well.
in a little saucepan, gently heat and melt the cheese with the cooking water.
Add this preparation to the pan. Combine thoroughly.
Serve with a little bit of pepper and cheese if you wish.

 

 

 


Linguine au pecorino et au poivre


Pour 4 personnes
400 g de linguine
200 g de Pecorino fraîchement râpé
5 cl d’eau de cuisson
3 cuil. à soupe de poivre noir fraichement moulu

Cuisez les pâtes pendant 10 minutes dans un grand volume d’eau bouillante.
Pendant ce temps, faites revenir le poivre dans une poele pendant quelques minutes.
Lorsque les pâtes sont cuites, versez-les dans la poele et mélangez bien le tout.
Dans une petite casserole, faites gentiment rechauffer le fromage avec l’eau de cuisson.
Ajoutez cette preparation a la poele et melangez.
Servez avec un tour de moulin et du fromage si vous le souhaitez!

 

SHARE:
Black pepper, Pasta and gnocchi, Pecorino cheese, Puglia, Red wine, Vegetarian 0 Replies to “LINGUINE A CACIO E PEPE”