- Fine egg pasta with goast's cheese
- extra virgin olive oil
- 4 garlic cloves
- black pepper
- 250 g pack of fine egg pasta (e.g. Bill Marchetti's, if available)
- 300 g Woodside Cheese Wrights's Cabechou matured goat's cheese, shredded
Generously cover the bottom of a pan with olive oil and place over low heat. Add garlic cloves till they are cooked golden, then add lots of freshly ground black pepper.
Cook the pasta in boiling water until al dente, then drain. Put the shredded cheese in the pan, then add the pasta. Toss quickly and serve with drizzlings of olive oil to taste.
This is a slightly dry, sharp-tasting dish. Serve with a peppery rocket salad.
- Cuisine - Italian