Farro cameroni with cheese and black pepper


for 4

400g Bartolini farro cameroni
200g grated Pecorino Romano cheese
Black peppercorn q.s.
Salt q.s.


Cook pasta in a large pot of boiling salted water.
In the meantime, crush the peppercorns and put half of them in a non-stick pan, toast them over low heat and stir with a wooden spoon, then simmer with a couple of pasta water ladles.
When pasta is cooked al dente, drain it thoroughly (putting a little bit of pasta water aside) and add it in the pan with the toasted black pepper, reducing the heat to low.
Continue stirring with the help of the kitchen pliers and add a ladle or two of water if necessary.
Meanwhile toss about half of the grated cheese in a bowl.
Add a ladle or two of pasta water on the cheese and stir with whisk, adding more water if necessary.
Combine also the remaining part of the cheese and be careful to well regulate the quantity of cheese and that of water, in order to obtain a cream with the right texture and without lumps.
At the end add the cheese to pasta and sauté to let them mix.