Ingredients for 4 people:
320 g spaghetti
200 g very light chicken broth
60 g grated Pecorino Romano
5gr edible roses
10gr black pepper from Madagascar
30gr of extra virgin olive oil
Method
Infusion of roses
Heat the chicken broth to 60°C, add the rosebuds and leave to infuse for about 4/5 minutes,
pass filter.
The sauce
Slightly heat the olive oil in a pan, add the pepper previously ground with a mortar and finally add the broth we prepared earlier.
At this point you can start cooking the pasta. When cooked, pour the pasta al dente into the sauce and finish cooking over a moderate heat.
Now that the pasta is cooked let's move on to the creaming by combining the pecorino cheese, a drizzle of extra virgin olive oil and mix with the help of a fork.
Introduction
Finish the dish with a sprinkling of freshly ground pepper.
