How to prepare bucatini cacio e pepe with mussels at home: a quick and super tasty first course

Today the recipe of the bucatini cheese and pepper with mussels. If you are looking for a quick first course, tasty, with very few ingredients, that makes you look great without breaking the bank, this is the recipe you were looking for.

Mussels and pecorino: perfect match

Is’ the Apulian tradition teaches us that mussels and pecorino go wonderfully well. For this reason I thought of enriching a typical first course from the Capital, the CHEESE AND PEPPER PASTA, right with them mussels. A good mollusk, pulpy and almost cheap compared to clams, which are now at crazy prices. A bit’ Of parsley and the dish is ready: creamy, tasty, truly exquisite.

Only one suggestion. Listen to me, do not put salt in the pasta cooking water because between the mussels and the pecorino there is already plenty of flavor. Attention to Stir the pasta strictly away from the heat, otherwise the pecorino, instead of becoming creamy, will become stringy.

Quick and easy recipes with mussels

If you like them mussels I advise you to try even the SPAGHETTI WITH CLAMS SICILY, a first course with a unique taste. Or, if you want to eat mussels but stay light, choose fresh and light ones MUSSELS ON RAW TOMATO WITH MARINARA. Or the legendary Peppered Mussels TO MESSINESE, where, however, kilos of bread toasted with oil are needed to make the 'slipper', and therefore the result does not change. Or, the very tasty ones GRATIN MUSSELS, one of the most traditional and transversal seafood appetizers in Italy.

BUCATINI CHEESE AND PEPPER WITH MUSSELS (quick recipe)

Portions: 4 Preparation: 30 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 5 voted )

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Ingredients

800 grams of mussels

360 g of bucatini or other long pasta

a bunch of parsley, leaves and stems

2 cloves of poached garlic

100 grams of grated pecorino romano Pdo

salt and pepper

extra virgin olive oil

Procedure

 

Thoroughly clean the mussels (If you have bought them already cleaned). Keep the stems of parsley and finely chop the leaves. Put the oil in a large pan, The stalks of the parsley and the stoned garlic and fry them for a minute, then add the mussels and half of the chopped parsley and cook covered over medium heat, stirring occasionally molluscs, until the mussels have opened (throw away any that remain closed).

Remove the mussels from the shells and set aside, then strain the cooking liquid through a strainer thick mesh. Boil the bucatini or long pasta you've chosen in plenty of unsalted water and drain them al dente because we will finish cooking pan-mantecandoli.

Put the cooking water of the mussels in the pan, Add the bucatini and cook them with the water of the mussels until it is slightly thickened, so far from the heat, add the cheese and lots of black pepper and stir the pasta until it is formed a cream. Add the mussels and the remaining chopped parsley. Serve immediately.

Note

Combination: Pecorino cheese, garlic, papá: ingredients that invoke a wine with intense aromas and decided. We suggest a white from Etna, produced in Las Vegas from the cellar Thanks, with Carricante grape: we suggest theEtna white Doc 2011, intense aromas of citrus and white flowers, good minerality and sapidity, smooth taste and persistent.