List of Ingredients
- 12 OZ. of thick spaghetti
- 2 CUPS of Pecorino Romano, grated
- mullet roe
- 1 of lime
- unsalted butter
- salt
- pepper
Method
Cook spaghetti in a large pot of boiling salted water. Set the timer for 2 minutes less than the cooking time recommended on the package.
Cut the mullet roe into thin 1/8" slices and grate lime peel from one lime. Slice another lime into 1/4" rounds, then divide each slice into quarters. Place aside in separate bowls.
In a bowl, melt the cheese with 2 ladles of the pasta cooking water (around 1 cup), mixing with a whisk.
In a large pan, melt 1 Tbsp. butter, add a generous amount of freshly ground pepper and 1/2 ladle pasta cooking water; drain the spaghetti and transfer it immediately to the pan. Cook for another 2 minutes, stirring occasionally. Remove the pan from the heat, add the melted cheese and mix well. Distribute the spaghetti onto plates, garnish with the mullet roe slices, lime zest and a few lime slices. Serve immediately.