Pecorino and Pepper Manicotti Pasta is a typical dish, along with the carbonara pasta, of the tradition of the Lazio region. It is a simple recipe, created with only two ingredients: the creamy of Pecorino cheese and the decided taste of black pepper.
At first, grate 200 g of Pecorino. In the meantime, boil water in a saucepan and salt it, so you can add and cook spaghetti.
Meanwhile, pour the whole peppercorns on a cutting board and crush them with a pestle for meat. Pour half a portion of crushed pepper into a large non-stick frying pan, toss it in low heat, and then blend it with a couple of pasta cooking ladles.
Then drain the spaghetti when they are very close to the tooth (keeping the cooking water away) and pour them directly into the frying pan with the roasted pepper, adding the cooking water.
Meanwhile, prepare the pecorino cream: pour half of grated Pecorino in a bowl and add a staple of pasta baking water. Mix with a whip energetically and add other water if you need, then combine the remaining dose of Pecorino. Finish the cooking of the pasta, turn off the sponge and pour the cream of Pecorino and Pecorino that you have kept aside, stir and cook the pasta again and then pour your spaghetti cacio and pepper and season with the remaining pepper!