SPAGHETTONI GROSSI

INGREDIENTS

FOR 2 PEOPLE

250 g Spaghettoni Grossi N° 220 Rummo
125 g butter
45 g anchovies
1 organic lemon, carefully rinsed
Mint
Salt
Pepper

DIRECTIONS

Starting with cold sauté pan, slowly melt the butter with the anchovies, two twists of lemon zest and some pepper on a very low flame.
Cook the Rummo Spaghettoni Grossi N° 220 in abundant salted boiling water. Meanwhile, peel the rest of the lemon zest leaving out the white part, then chop the zest thinly and set aside.
Drain the Spaghettoni Grossi N° 220 a couple of minutes before the cooking time on the pack and transfer them into the pan, gradually adding some cooking water to complete the cooking.
Plate and finish sprinkling some lemon zest, a few mint leaves and, if you wish, adding an extra anchovy. Bon appetit!

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghettoni Grossi No. 220
200 g Pecorino Romano
Peppercorns, to taste

DIRECTIONS

Toast the peppercorns quickly by tossing vigorously in a sauté pan over medium heat for about 2 minutes, without letting them burn. Crush with a mortar. Cook the Spaghettoni in a pot of lightly salted water. Meanwhile, grate the Pecorino Romano cheese and stir in the crushed pepper. Mix well to blend. Prepare a Pecorino paste, by adding one ladle of cooking water at a time while continually stirring. Until reaching the desired consistency (you’re looking for something dense like peanut butter at this point — see video). Drain the Spaghettoni a few minutes before they are cooked directly into a sauté pan. Add a bit of cooking water, and toss continuously letting the Spaghettoni release starch into the water. Once cooked, turn off flame. Toss a bit more to cool down the Spaghettoni ever so slightly. Add the pecorino paste and begin tossing and stirring it into the Spaghettoni, with small doses of the still hot cooking water as necessary to render the mixture creamy. (In this phase, you do not want to be cooking over heat at all, as it will cause the cheese to separate). Time to serve. Dinner’s ready!