Pasta with cheese and pepper peas “Cachio and pepe” – a detailed recipe cooking. 
The photodishes: Ryan Liebe Time: 25 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr macaroni bucatini or linguine
- 1 tbsp. l black pepper peas
- 1/4 Art. olive oil
- 110 gr. finely grated pecorino romano cheese
Recipes with similar ingredients: bucatini paste, linguine paste, black peppercorns, pecorino romano cheese
Recipe preparation:
- Bring 2400 ml to a boil in a large deep frying pan. water (about 10 tbsp.). Add 1 tbsp. l salt and pasta and cook until al dente state (1-2 minutes less than indicated in the instructions on the packaging). In the meantime, sprinkle the peppercorns in a small plastic bag with clasp and coarsely crush flat side of the meat clapper or the bottom of the pan. Sift pepper through a fine sieve, then only that part of pepper is needed, which remained in the sieve (large pieces). In a small pan heat olive oil over medium heat. Add pepper and cook until it is short, 1-2 minutes. Let cool a little, then pour into a large bowl.
- Using tongs, move the paste from boiling water into a bowl along with pepper oil and 2 tbsp. l water in which it was prepared paste. (Store the remaining water after cooking the paste in a pan.) mix the pasta until it is coated with butter. Give some cool down – 1-2 minutes (If the paste is too hot, the cheese will oily rather than velvety.)
- Add cheese to a bowl of pasta in three runs, each time, well mixing and adding a few tbsp. l water left over from cooking; make sure most of the cheese has melted before adding still. Continue to add water from the pan for a few tbsp. l., until the pasta is covered with a thick creamy sauce.
