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.
Ingredients
- 400g maccheroni alla chitarra
- 200g Abruzzese Pecorino cheese, grated
- 2 tablespoons black peppercorns, crushed
- Salt to taste
- Extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil.
- Cook the maccheroni alla chitarra according to the package instructions until al dente.
- While the pasta is cooking, heat a drizzle of olive oil in a pan over medium heat.
- Add the crushed black peppercorns and toast for 1-2 minutes.
- Once the pasta is cooked, drain it and add it to the pan with the toasted black pepper.
- Stir in the grated Abruzzese Pecorino cheese, allowing it to melt and create a creamy sauce.
- Season with salt to taste.
- 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