Green Spaghetti alla Chitarra with Cacio e Pepe

To prepare the green spaghetti alla chitarra with cacio e pepe, start with the dough: in a pan, place the washed spinach 1, cover with a lid 2, and let them wilt for about 5 minutes, or until softened 3.

Squeeze them well by pressing them on a colander 4, then transfer them to a mixer 5 to chop them 6. Set aside; you will need 7 oz of chopped spinach.

In a bowl, add the flour 7 and eggs 8, then mix with a fork to combine the ingredients 9.

Transfer the dough to a floured surface 10 and knead energetically for about 10 minutes 11 until you get a smooth and homogeneous dough. Form a dough ball, cover it with the bowl, and let it rest for 30 minutes 12.

Take the dough ball and place it on the floured surface 13, cut off 1/3 using a dough scraper or a knife 14. Keep the rest of the dough covered to prevent it from drying out. Roll the dough ball with a rolling pin 15.

You need to get a rectangular sheet with a thickness of 1/12 inch (2 mm) 16. Try to make a rectangle that fits the size of your chitarra. Now lift the pasta by rolling it around the rolling pin and unroll it onto the chitarra 17. Roll the rolling pin over the pasta, pressing firmly to cut the sheet with the strings and thus obtain the typical spaghetti 18. Continue this way with the rest of the dough.

Form a nest with the spaghetti alla chitarra, lightly flouring them, then set them aside at room temperature 19. Meanwhile, bring water to a boil for cooking the spaghetti. Now prepare the cacio e pepe sauce: in a bowl, add the finely grated Pecorino Romano cheese, add a ladle of pasta cooking water 20, and mix vigorously with a whisk 21 or a spatula. You should get a smooth and lump-free paste. Cook the spaghetti in boiling water for 2-3 minutes.

Now grind the black pepper in a pan and toast it for a few moments to intensify its aromas and flavors 22. Add a ladle of pasta cooking water 23 and drain the spaghetti into the pan 24.

Let the pasta cook for another minute, then turn off the heat and add the Pecorino paste 25. Adjust the consistency with a ladle of pasta cooking water and mix 26. Finish with grated lemon zest 27.

Serve the green spaghetti alla chitarra with cacio e pepe, garnishing the plates with more lemon zest 28 and ground black pepper 29. Enjoy them hot and creamy 30!