Spaghetti with Pecorino Romano cream, fresh fava beans and Bottarga Recipe Kit

Recipe Ingredients:

3/4 pound Sgambaro Spaghetti* pasta

1/4 pound Sardinian Pecorino Romano* - grated

1/2 pound fresh fava beans (or frozen peas)

2-3 Tablespoons Bottarga de Muggine* - grated

Sea Salt of Cervia*

Tellicherry Black Peppercorns* - freshly grated too taste

*PRODUCTS INCLUDED IN RECIPE KIT

Recipe Directions:

1. Place a large (6-8 quart) pot of water on to boil, add the fava beans and par-boil for 2 minutes.  Remove beans with a slotted spoon and place in a bowl.  save the water

2. Add 1/2 cup boiling water to the grated Pecorino Roman cheese, and a few grinds of pepper. Stir until creamy.

3. Liberally salt the remaining water and bring to a boil.  Add spaghetti and stir.  Cook pasta until "al dente" - about 7-9 minutes.  Once cooked, strain pasta but reserve some of the cooking liquid. Mix pasta with cream of Roamno cheese.  Add the fava beans (or peas) and finish off the heat. Add a little pasta water if the pasta is too dry. 

4. Top with grated bottarga and serve immediately.