Ingredients for 4 people
- 280g of fresh fettuccine
- 20 sweet dried peppers
- 4 eggs
- 8 anchovies in oil
- A dozen black olives
- 40g of grated pecorino cheese
- 4 tablespoons of extra virgin olive oil
- Salt
- Wash and dry the dried peproni, and cut them with scissors into small pieces.
- Beat the eggs with salt and grated pecorino cheese.
- Pit the olives.
- In a large pan, heat the extra virgin olive oil and cook the anchovies in it. It will be quick.
- Add the pepperoni and olives, and cook for about 7-8 minutes.
- Boil the fettuccine in plenty of salted water.
- Drain the pasta from its cooking water and transfer it to the sauté pan with the peppers.
- Add the egg mix and mix briefly over medium heat.
- Serve the dish hot, sprinkling it to taste with more pecorino cheese
