MACARONI WITH BLACK GARLIC CREAM, CHEESE AND PEPPER

The combination of pasta and cheese is known and appreciated everywhere. But what if you enrich the recipe with arugula and garlic cream? That you find yourself serving a dish with an incredible taste. Here’s how to prepare it.

Ingredients

250 g Marchesato multi-legume macaroni

80 g of rocket

40 g black garlic cream

150 g black pepper pecorino cheese + 30 g to serve

1 tablespoon of fresh cream of your choice

extra virgin olive oil and salt

Preparation

Grate the pecorino cheese in a bowl and save it.

In a pan soften the black garlic cream with a tablespoon of extra virgin olive oil.

Cook the pasta in plenty of boiling salted water. Drain al dente taking care to keep the cooking water.

Transfer the pasta to the pan together with the garlic cream and a few tablespoons of cooking water. Stir over very low heat so as to continue cooking.

Meanwhile add a ladle of cooking water on the pecorino cheese and stir with a whisk until you get a cream without lumps (adding water to the need).

Pour the crème on the dough, add the rocket and stir. Add a ladle of cooking water, a tablespoon of extra virgin olive oil and mantca over low heat.

Serve the macaroni with a few pieces of pecorino cheese.