Ingredients

• 350 g spaghetti
• 100 g pecorino romano
• 4 pcs porcino caps
• extra virgin olive oil
• salt
• pepper in grains

For the recipe for the "noble" spaghettoni with pecorino cheese, heat the water in a large pot and, when it boils, add salt and add the spaghettoni. In the meantime, clean the porcini chapels and cut them into slices. Dry toast a little ground pepper in a pan, add a drizzle of oil, the porcini mushrooms and sauté for 2 minutes; then pour 1 ladle of pasta cooking water and cook for another 1 minute.
Collect the pecorino in a bowl and mix it with 1 ladle of pasta water to create a sauce. Drain the spaghetti al dente directly into the pan with the mushrooms and add a little more water to finish cooking. Out of the heat add the pecorino sauce, mix well and serve.

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