Strozzapreti with cheese, mussels, and pepper

Name: Strozzapreti with cheese, mussels, and pepper
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: Strozzapreti pasta fresh 1.1 lbs; Mussels 2.2 lbs; Pecorino Romano PDO cheese to grate 7 oz; Ground black pepper 1 tsp; Dry white wine 1.4 oz; Garlic 1 clove; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

Difficulty: Easy
Prep time: 25 min
Cook time: 10 min
Serving: 4 persone
Cost: Average

PRESENTATION

Strozzapreti with cheese, mussels, and pepper encapsulate the genuineness of fresh pasta, the spicy aroma of pepper, and the creaminess of Pecorino Romano in an unconventional first course. Here you will discover an unusual combination of excellent ingredients on their own, yet wonderful when combined together in a pasta with a unique and enveloping flavor. The sauce is born from the meeting between the classic Cacio e Pepe spaghetti and the sea aroma provided by the tastiest fruits ever, mussels. Let yourself be captivated by this first course with strong but well-balanced flavors, perfect for being the star of festive days as an original Christmas recipe for the Christmas Eve menu!

Also discover these variations:

Tonnarelli Cacio e Pepe
Pici Cacio e Pepe
Ravioli Cacio e Pepe

INGREDIENTS: Strozzapreti pasta 1.1 lbs (500 g) - fresh; Mussels 2.2 lbs (1 kg); Pecorino Romano PDO cheese 7 oz (200 g) - to grate; Ground black pepper 1 tsp (10 g); Dry white wine 1.4 oz (40 g); Garlic 1 clove; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Strozzapreti with cheese, mussels, and pepper

To prepare Strozzapreti with cheese, mussels, and pepper, heat a drizzle of extra virgin olive oil in a pan with a clove of garlic 1. Add the mussels 2, increase the heat and deglaze with the wine 3, then let the alcohol evaporate.

Cover with the lid, and after 3-4 minutes the shells will open 4. Drain the mussels 5 into a bowl 6.

Filter their liquid and set it aside 7. Shell the mussels 8 and keep them warm covered 8, saving a few with shells for decoration. Briefly toast the peppercorns in a pan 9.

Crush the pepper in a mortar 10 until it turns into powder 11. Grate the Pecorino Romano 12.

Gradually add the mussel water to the Pecorino 13 and mix with a whisk until you get a cream 14. Meanwhile, cook the Strozzapreti in unsalted boiling water 15.

Chop the parsley 16. In the pan where you toasted the grains, off the heat, add the hand-ground pepper 17, then drain the cooked Strozzapreti into the pan 18.

Add the Pecorino cream 19, the mussels, and the parsley 20. Stir to mix and obtain an enveloping sauce 20. The Strozzapreti with cheese, mussels, and pepper are ready, serve them immediately 21!