SPAGHETTINI

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghettini N° 2
4 eggs
100 g lard
Mature Pecorino
Salt
Pepper

DIRECTIONS

In a pan with abundant boiling salted water, cook the Spaghettini N° 2. Meanwhile, in a small pan, melt the lard on a very low flame. Once it’s melted, break the eggs and fry them. To help you with cooking the egg white, pour some melted lard from the sides of the pan over the egg whites. One minute before the cooking time on the pack, move the Spaghettini N° 2 into a different sauté pan and finish cooking adding some cooking water. Remove from the stove. Place one fried egg on the base of the plate. Then add some mature Pecorino to the pan with the Spaghettini N° 2, mix well and then serve on the plate, placing the second fried egg on top. Finish with some freshly ground black pepper and Pecorino. Enjoy!

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghettini n º 2
2 organic lemons
100 g aged Parmigiano Reggiano
Extra virgin olive oil, as needed

DIRECTIONS

Boil a large pot of water and keep water simmering. Grate the parmesan. Set aside. Ladle some of the boiling water into a wide, but lower pot—enough to cover the bottom (to ½” or so of depth). Turn on the heat. After having washed the lemons well, grate the rinds (yellow part only) into the lower pot of now simmering water, and add salt. Put the spaghetti into the same low pot, add a bit more of the cooking water from the larger pot, and cook, moving gently without breaking. As you would with a risotto, let the pasta absorb water and flavor a bit at a time, as you add a drizzle of olive oil and small portions of boiling water as needed when the water in the lower pot is absorbed and evaporates. Keep mixing gently. Remove from heat, when the pasta is ready. Add olive oil and the grated cheese. Mix well. Plate, adding sauce from the pan and more lemon zest. Dig in!