The creations of great chefs
GRAGNANO PACCHERI, PECORINO CHEESE, PEPPER AND GOLD
- Difficulty easy
- Preparation 15 minutes
- Tipology first course
- Portions 4
- 400 g of paccheri di Gragnano
- 160 g of grated Pecorino romano cheese
- Black peppercorn
- Extra virgin olive oil
- 23 kt edible Gold Chef crumbs
Cook the pasta in plenty of salted water.
In the meantime, heat some extra virgin olive oil in a frying pan, add plenty of ground black pepper, a little cooking water and grated pecorino cheese, mixing until you have a slightly creamy consistency.
Drain the paccheri two minutes before they are done and pour them into the pan. Keep them on high heat until the starch starts to bind.
Serve the pasta very hot by adding a sprinkling of black pepper and more grated pecorino cheese to the serving plate.
Decorate with edible Gold Chef crumbs.