- 350 g spaghettoni
- 200 g Pecorino Romano Dop
- 40 g bottarga of mullet
For the recipe of spaghettoni cheese, pepper and bottarga, cook the spaghettoni in plenty of boiling salted water, draining them 2 minutes earlier than the time shown on the package.
Grate the pecorino cheese. Cut the bottarga into thin slices. Mix the pecorino cheese with 2 ladles of pasta cooking water, stirring with a whisk.
Melt a knob of butter in a pan, add a generous grind of pepper and half a ladle of pasta cooking water; then add the spaghetti and finish cooking them in another 2 minutes, stirring occasionally. Remove the pan from the heat, add the pecorino cream and stir well. Spread the spaghetti into the dishes, garnish with the slices of bottarga, the grated rind of a lime and some thinly sliced slices. Serve immediately.
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