Traditional Italian Pasta Recipe
Chef Karlos Arguiñano shared the historical origins of a classic pasta dish traditionally prepared by Italian shepherds. According to antena3.com, the shepherds easily transported tallarines from place to place while relying on black pepper to stay warm during freezing winter nights.
The recipe requires 400 grams of tallarines, 250 grams of pecorino romano cheese, extra virgin olive oil, salt, 20 to 25 black peppercorns, and parsley, antena3.com reported.
Boil and drain the tallarines with reserved water
Heat salted water in a casserole before adding the tallarines once the liquid boils. antena3.com reported that the pasta should cook for one minute less than the package instructions indicate.
Drain the tallarines while reserving the cooking water. Return the pasta to the casserole alongside two to three tablespoons of the reserved water and a single tablespoon of olive oil to prevent sticking, as detailed by antena3.com. Cook the mixture until the pasta absorbs all the liquid.
Preparing Cheese and Pepper
Grate the pecorino romano cheese into a wide bowl while the pasta cooks. antena3.com reported that cooks should pour a small amount of cooking water over the cheese and mix with a manual whisk until a smooth cream forms.
Crush the black peppercorns thoroughly in a mortar and toast them over moderate heat in a dry frying pan without oil. antena3.com noted that cooks should then add the toasted pepper to the cheese mixture and combine well.
Mix the sauce with pasta and serve immediately
Pour the prepared cheese and pepper sauce directly over the cooked tallarines and mix thoroughly. antena3.com reported that the dish should be served immediately with an optional dusting of extra black pepper and a garnish of parsley.
Arguiñano recommends toasting whole black peppercorns in a dry skillet over medium heat for one minute until they release their aroma before grinding them. antena3.com also advises boiling the pasta in less water than usual to concentrate the starch, which helps the cheese emulsify properly.
Why use less water and how to prepare pepper?
How should the black pepper be prepared before mixing?
The whole peppercorns need to be crushed in a mortar and toasted in a dry frying pan over moderate heat without oil. antena3.com reported that toasting releases the natural aromas before the pepper is combined with the grated cheese.
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