Sunday at Home
Between good music, a lighted candle, and good wine - we enjoyed the last hours Dolce Far Niente that only Sunday night allows.
It's been a long time since we have been sharing a recipe - Tonight has always returned to our repertoire: it's easy, full of flavor and perfect to slow down enjoying a long Sunday night at home.
Cacio and Pepe wit Bottarga
Ingredients
-
spaghettini
-
black pepper
-
Pecorino cheese - to grate at the time
-
Bottarga at your taste
Preparation Mode
- Tower slightly the pepper grains in a dry skillet until they release aroma.
- Cook the dough to the point al dente. Reserve some of the cooking water.
- Mix some of the pepper with the water of the dough.
- Reserve the dough without the water.
- Gradually, add the grated cheese in the water, stirring a lot with Fouet until it forms a creamy sauce.
- Add the drained pasta, mix well with the sauce and finish with the grated bottarga.
Put a table with love - and no hurry for the night to end.
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