Tonnarelli pasta with cheese and pepper
4.8
A classic of Roman cuisine that, as usual, amazes us with recipes made from very few ingredients but with great taste. I kept the plating simple because a dish like this doesn't have to be beautiful... it has to be delicious!
Yield:
2 servings
Total time:
15 min
Preparation time:
5 min
Cooking time:
10 min
Difficulty:
Cost:
Weight per serving:
180 g
Energy:
650 Kcal
Carbohydrates:
75 g
Fats:
25 g
Proteins:
33 g
Tennis:
1 h 20 min
Allergens:
Gluten, Milk
Diet:
Vegetarian
Pairing:
Montepulciano
Occasion:
Friends dinner
Directions
It takes 6 steps in 15 min
1 -
Place a large pot of salted water on the heat for cooking the tonnarelli. Use a small amount of salt in the water since the pecorino is already quite savory on its own
2 -
Grate the pecorino cheese and place it in a glass or metal bowl that is wider than the pot where the pasta is boiling
3 -
When the water reaches a boil, add the pasta. After a few minutes, take out a cup of cooking water and add it to the grated pecorino. Place the bowl on top of the pasta pot so that the heat helps melt the pecorino. Continue to stir until it becomes a thick cream
4 -
Place a large skillet on the heat and set the flame to medium. When the pan is hot, add the pepper and toast it on low heat for a minute. Then, take a ladle of cooking water and add it to the pan, keeping the heat low
Tip:
As for the amount of pepper to use, it's up to your personal taste
Cost
I believe this is one of the most budget-friendly recipes I've made. The cost for a single serving is around one euro
Health
All the fats in this dish come from the pecorino, and while it's quite generous, it's practically the only ingredient in the dish. Let's put it this way: a little indulgence is allowed, even when you're on a diet
4.8
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