Que alegria encontrarme en la nevera un buen queso pecorino, típico de Roma y que me viene de lujo para una receta fantástica que aprendí en la majestuosa ciudad eterna. Se cuece la pasta fresca, y se añade un poquito del propio jugo, mezclándolo bien con el pecorino y la pimienta. Increíble. ¿Y sabéis que? Maridado con un amontillado de Jerez eso ya es la repera.
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