Ingredients for 4 people
Boil the water for the pasta, add salt and when it starts to boil, cook the spaghetti. Take them off the flame al dente, so that during the searing phase they complete their cooking.
At the same time, blend the pistachios with some oil. Grate the Pecorino Romano and keep it aside in a small bowl. Pour a drizzle of oil and a clove of garlic into a pan. When the garlic starts to turn golden, remove it and throw it away.
Mix the pistachios with the cheese in the pan and sauté the spaghetti on a high flame. If necessary, add a drizzle of extra virgin oil and some pepper. When cooked, roughly add Pecorino flakes and the blended pistachios as decoration.