Pecorino Romano PDO is a hard-cooked cheese, produced with whole sheep’s milk from pasture-grazing herds raised in the wild.
Pecorino Romano PDO is a sheep cheese with a characteristic aroma.
Take the beans out of their pods and put them in boiling water for 10 seconds. Clean and fry the onion with a little oil, add the beans and cover with water. Add salt and pepper and add mint leaves to taste. Leave to cook for a few minutes before whisking the mixture together to form a green, smooth and homogenous liquid. Cook the spaghetti according to instructions in slightly salted water. When al dente, drain the pasta and conserve a little of the cooking water. In a frying pan heat the Pecorino Romano PDO, the coking water and the pepper until it forms a cream. Distribute the broad bean sauce and the spaghetti on plates, sprinkling Pecorino Romano PDO and pepper on top.
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