Making:

For the base, brown 5 peppercorns in a pan and then crush them with a spoon. As soon as they are toasted, blend with a little broth.

Manteca pasta with cheese or butter, keeping it at a temperature below 80°.

Add the Provolone del Monaco already chopped, then add mint leaves to the cream. Mix the sauce into the pasta.

Grate a little cheese on the plate to serve, then add the pepper and enjoy the flavored Tagliolini La Rustichella.