Spaghetti with cheese and pepper is a cornerstone of Italian cuisine. There are so many versions of this great dish and as many discussions about which ingredients to use and above all how to make it. We decided to make a nice pasta dish that was original in its traditional way, focusing on the great quality of the raw material. So we choosed 4 raw milk cheeses and four different peppers. Needless to say, the aromatic power of this cheese and pepper is taken to the extreme. The Pecorino with washed rind serves as a creamy base and has a more marked acidity. The semi-aged pecorino instead serves to give the basic taste. The pecorino aged under pomace, on the other hand, should be cut into cubes and add at the end with grated goat chees. These two cheeses will thus retain their characteristics by not mixing completely at the base but giving their incredible sensations to the palate in a distinct manner.
Are you ready to discover the recipe?
– Organic durum wheat spaghetti
– 100 g pecorino with washed rind
– 100 g seasoned pecorino
– 100 g pecorino aged under pomace
– 100 g semi-aged goat cheese grated
– Black pepper from Jamaica
– White pepper
– Long pepper
– African black pepper
– pumpkin cream
The speed of this recipe is incredible. First you need to boil the pasta water. After that, grate the semi-aged pecorino and, using a little cooking water, mix it well with the washed rind pecorino. In the meantime cut the pecorino cheese aged under pomace into small cubes and grate the goat cheese.
Put the pasta to cook and at this time crush the pepper in the mortar and then toast it in the pan. When you do this you will feel an incredible varied fragrance.
Remove the pepper and drain the pasta in the same pan. Start turning it and sauté it with a little cooking water and then, with the heat off, add the pecorino cream, sautéing it well and adding water if it needs.
In the end add the cubes and the goat cheese and the dish is ready. Complete with the toasted peppers and a few drops of pumpkin cream.