Maccheroni Alla Chitarra With Abruzzese Pecorino And Black Pepper Sauce

Maccheroni alla Chitarra with Abruzzese Pecorino and Black Pepper Sauce is a classic dish from the Abruzzese and Molisan cuisine, known for its simple yet flavorful ingredients.

Maccheroni Alla Chitarra With Abruzzese Pecorino And Black Pepper Sauce

Ingredients

  • 400g maccheroni alla chitarra
  • 200g Abruzzese Pecorino cheese, grated
  • 2 tablespoons black peppercorns, crushed
  • Salt to taste
  • Extra virgin olive oil

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Cook the maccheroni alla chitarra according to the package instructions until al dente.
  3. While the pasta is cooking, heat a drizzle of olive oil in a pan over medium heat.
  4. Add the crushed black peppercorns and toast for 1-2 minutes.
  5. Once the pasta is cooked, drain it and add it to the pan with the toasted black pepper.
  6. Stir in the grated Abruzzese Pecorino cheese, allowing it to melt and create a creamy sauce.
  7. Season with salt to taste.
  8. Serve the maccheroni alla chitarra with Abruzzese Pecorino and black pepper sauce hot, garnished with an extra sprinkle of cheese and black pepper.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450
Carbohydrates
60g
Protein
15g
Fat
15g

Supplies

Pot Pan Grater

Tools

Stovetop Knife Cutting board

Serving suggestions

Serve the Maccheroni alla Chitarra with Abruzzese Pecorino and Black Pepper Sauce with a side of fresh salad and a glass of red wine.

Tips & tricks

For an extra kick of flavor, add a pinch of red pepper flakes to the sauce.

Cost

$15