Ingredients400 g Gragnano spaghetti
200 g Piave Vecchio Selezione Oro cheese
200 g peppered goat’s cheese
ground black pepper and salt to taste
10 cl extra-virgin olive oil
PreparationGrate the cheeses into a bowl and add the extra-virgin olive oil, a pinch of salt and two spoonfuls of water. Cook the pasta in boiling water and drain. Pour the cheese mixture into a pan. Mix the spaghetti into the mixture away from the heat, ensuring you achieve just the right density and creaminess. Serve with a dusting of pepper.