Green Spaghetti alla Chitarra with Cacio e Pepe

Method

1. Pour the flour onto the work surface and form a well in the center.
2. Place the egg and blanched spinach (squeezed dry and finely chopped or blended) into the well.
3. Using a fork, gradually incorporate the flour into the egg and spinach until a dough forms.
4. Knead by hand for about 10 minutes until smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
6. Take about one-third of the dough and lightly dust with semolina flour.
7. Roll out the dough with a rolling pin into a thin sheet.
8. Place the sheet on a chitarra (pasta guitar) and press with the rolling pin to cut into thick spaghetti.
9. Dust the spaghetti with semolina and set aside.
10. For the sauce, toast black pepper in a pan until fragrant.
11. Add a splash of pasta cooking water to the pan to deglaze.
12. In a bowl, mix finely grated Pecorino Romano with a little pasta cooking water to form a smooth paste (not a liquid cream).
13. Boil the spaghetti in salted water for 2–3 minutes.
14. Transfer the spaghetti directly to the pepper pan, add a bit more pasta water, and toss over heat for a minute.
15. Turn off the heat, add the pecorino paste, and mix until a creamy sauce forms, adding more pasta water if needed.
16. Finish with a grating of lemon zest and serve immediately.