INGREDIENTS for 4 people:
  • 400 g of De Angelis maccheroncini
  • 4 tablespoons of black pepper
  • 200 g of pecorino cheese
PROCEDURE Grate the pecorino cheese and collect it in a bowl. Pound the pepper with a meat pounder or grind it so that it is not too fine. Meanwhile, cook the maccheroncini in plenty of salted water, which will be ready in just a minute. Keep aside 2 tablespoons of the cooking water. Drain the maccheroncini, taking care to keep them fairly moist, and transfer the pasta to the bowl with the grated pecorino cheese. Add the cooking water set aside and mix well. Season with pepper and stir vigorously again so that no lumps form. Bring your dish to the table and enjoy this institution of Roman culinary tradition. And now…turn up the volume!