Red spaghetti whit Pecorino

Red spaghetti whit Pecorino

For 4 people

320 grams Spaghetti with Centoni pepper

80 grams Bottega Barbieri wild artichokes

100 grams Casa Rago black pig cheek

0.80 centiliters Extra virgin olive oil I patrusi

100 grams Tuscan Pecorino Il Poggiolino

Recommended wine: Peperosso Black Label - CALABRIA I.P.G. Spadafora

Brown the artichokes cut with bacon and extra virgin olive oil.

Meanwhile, you cook spaghetti in boiling water, drain when al dente and pour into the pan together with artichokes and bacon.

Add a ladle of cooking water and plenty of grated pecorino, thus creating a tasty cream. All that remains is to serve with a serving dish.