Preparation:

Plunge the spaghetti into a pot of boiling salted water and cook for about 8 minutes.

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In the meantime, make a fairly stiff dough with the Pecorino Cream and the freshly grated Moliterno al Pepe Add a dash of cooking water if necessary and set aside.

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After the cooking time in the pot has elapsed, transfer the spaghetti to a pan with a drizzle of evo oil and continue cooking for another 4/5 minutes, sprinkling with hot cooking water to bring out the starch and turning continuously to create a nappa to the pasta.

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Once cooked, with the heat off, add the Pecorino cheese mixture and stir until completely melted to make a nice cream and add cooking water if necessary.

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Serve in a large dish and grate some more black pepper if the one from Moliterno al Pepe is not enough.