As you prefer
- 320 g pici (short, clumsily rolled, thick spaghetti)
- 100 g Pecorino Bio Curcuma e Pepe
- 100 gr Pecorino Metello
- 100 g Pecorino Lo scudo di Fauglia
- ground black pepper
- some marjoram leaves
Grate the three cheeses and mix them in a bowl. Bring a pot of salted water to a boil and drop the pici into the boiling water and cook until tender. Drain the pici when ready and pour them into a bowl adding a generous amount of ground black pepper and some marjoram leaves. Toss until the pasta is creamy and well mixed with the sauce. If the pasta is too dry you may add some warm water and continue to blend.
Sprinkle over a little more black pepper and serve warm.
What is needed