PICI Cacio cheese and black pepper

PICI Cacio cheese and black pepper
This Italian appetizer recipe I met two Italian traditions, one of the future of Tuscany and Rome, others will. This first course is a recipe for an Italian made ​​only 3 ingredients: PICI, cacio cheese and black pepper. CIIP is a traditional type of pasta from Tuscany, it looks like spaghetti with a little thicker and thicker, cacio is a traditional typeof cheese typical of Rome, also known as Pecorino Romano recipejuustoa.Valmisteluun, a very short period of time, and is very easy, just pay attention to a good cream cheese. If you do not have PICI inother pasta can prepare this recipe Bucatini is a simple spaghetti.

Ingredients (serves 4):
320 g PICI (type of pasta)
Cacio cheese 200g (also known as Pecorino Romano cheese)
black pepper

Preparation time: 10 minutes

Cooking time: 15 minutes

Wine: Chianti Doc (Red Wine)

MANUFACTURING
Let the salted water to boil pasta. Meanwhile, cacio grated cheese.
Once cured, the water boils PICI.Kypsennysaika PICI PICI be different if they are fresh or dried. If you need a fresh PICI less time if you need PICI dried a little time, but usually if you follow the cooking time on the packaging is all delicious. 1-2 minutes before the end of frying PICI remove 2 cups of boiling water and keep it,because you need to prepare the CIIP dressing.

When cooked, drain the CIIP. Heat a large skillet over low heat, add a few tablespoons of water, which was kept secret PICI more PICIand sprinkle with grated cheese and stir cacio.
Thus, the water must be mixed in water were prepared cacio creamcheese. Continue adding the cheese and mix cacio, and if you find that the cream is dry add a little water, then add the warm blackpepper.Serve.