posted by admin on lug 17

A dish out from the tradition for unite the pasta with the Pepperone, the Italian taste and the American one!!!

Time required: 20 minutes

Recommended wine: a light, tasty red (Aglianico del Vulture or Piedirosso), served at room temperature.

Ingredients (four servings):

• 1 pound of spaghetti or linguine
• 2 ounces of butter
• 1/2 pound of pepperone
• 1/2 cup of cream
• 2 yolks of egg
• 4 tablespoons of grated parmesan cheese
• salt pepper

Istruction

1. In a pot make loosen the butter and add the pepperone cut to little strips. Lets to cook for 5 minutes to slow fire.
2. Put an other pot with abundant water on the fire, carry it to boil, salt the water and cook the spaghetti or the linguine following the written rules in this site.
3. When they are cooked “al dente” drain them and pour them in a bowl, mix with the cream flavored with the pepper, add the yolks, and the grated parmesan cheese.
4. Then you serve.