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The tradition a little trick

Hello everyone, I know it sounds strange but the title of this post amused me a bit 'word play. I regret not having written before but .... Now I'm here and I want to make the dish, do not really need any introductions as it is of Roman tradition, is:

"cheese and pepper.

In the past I have been told and showed how it should traditionally be prepared, or after cooking the pasta, you should put in a pan with oil, when heated with pieces of crushed pepper, and little by little by skipping the pasta is added cheese, chopped, cooking water, to allow the dough to pull off the starch that will form the creamy sauce mix that is characteristic of this dish. For those who find it difficult to skip the pasta and the creamy sauce will be able to explain the tricks to make cheese and pepper, however, a very good and easy.

Using:

beurre mounted, or melted butter that is emulsified, even at high temperatures.

And the fondue cheese to give flavor and increase the creaminess.

Ingredients:

400 grams of penne (or spaghetti, noodles etc.).

grated Pecorino Romano;

Black peppercorns crushed or milled;

Olio d’oliva.

Fonduta di pecorino:

500 gr di Panna;

125 gr di Pecorino romano grattugiato.

Beurre monté:

250 gr Burro;

150 gr Acqua.

Per la fonduta:

Boil 5 minutes after the cream and pour the grated cheese and blend with hand blender to remove lumps.

For the beurre mountains:

Bring to the boil a bit 'of water, add the cold butter pieces, one or two pieces at a time, and blend with blender dive.

Put the pasta to cook. When almost ready heated oil in a pan with the pepper, so that the oil flavor aroma of pepper. Beurre pour the mountains and bring to a boil. Drain pasta and pour into the pan by adding the fondue or fried dough and turn to mix well.

Serve and sprinkle with grated cheese and bring to the table.

Bon appetit to all