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:
- 400 g spaghetti ad archetto* “Giannobile”
- 320 g Pecorino romano cheese
- black pepper
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.