Spaghetto Tonico alla Genziana e Pecorino

**Spaghetto Tonico alla Genziana e Pecorino** is a pasta dish originating from San Piero in Bagno, Italy, where it is famously prepared at **Da Gorini**. The dish was brought to wider attention by the creator **Habemus Fame**, who highlighted its unique approach to pasta-making.

The dish is defined by its unconventional use of **tonic water** as the primary cooking liquid, which imparts a subtle bitterness and effervescence to the pasta. The pasta is finished with **Genziana**, a bitter alpine liqueur made from gentian root, and **Pecorino** cheese. The combination creates a complex flavor profile where the herbal, bitter notes of the liqueur and tonic are balanced by the salty, savory richness of the Pecorino.

A great version of this dish achieves a delicate equilibrium: the pasta must be cooked al dente in the tonic water so that it absorbs just enough bitterness without becoming soggy, while the Genziana is added off the heat to preserve its aromatic intensity. The Pecorino should be freshly grated and emulsified into the pasta to create a creamy, cohesive sauce that coats each strand.

Regional variations are rare due to the dish’s specific local identity, but some interpretations substitute the Genziana with other bitter aperitifs or use a different aged sheep’s milk cheese. However, the authentic preparation at Da Gorini remains the benchmark, celebrated for its bold, unexpected harmony of bitter and savory elements.