Spaghetti with cheese and pepper

*The “Giannobile” spaghetti with bow have a characteristic “U” shape and are

twice as long as the most popular spaghetti on the market. This is due to the

artisanal production method of Pastificio “Giannobile”: as in the past, every single

spaghetti is carefully laid out by hand on reeds and then dried in the dryers.

At the end of the Giannobile’s drying process, which lasts 5 days, the spaghetti

retain their characteristic “U” shape.

Ingredients for 4 people:

Procedure:

Grate the pecorino romano in a bowl and add the amount of pepper

that suits you best.

Boil plenty of salted water for pasta and cook the spaghetti ad archetto* “Giannobile”.

Take the cooking water with a ladle and pour a small amount into

the bowl with the cheese, stirring until you get a cream.

Drain the spaghetti while keeping some cooking water aside and

pour into the bowl with cheese and pepper. Stir adding the cooking

water in case the dressing is not creamy.

You can sprinkle the dish with freshly ground pepper and flakes of

pecorino cheese to taste.

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