SERVINGS: 4
PREPARATION TIME: 5min
COOKING TIME: 15min
TOTAL TIME: 20min

400 g spaghetti
4l water coarse salt
8 turns of pepper mill 80 g pecorino
3 tablespoons unsalted butter
2 garlic cloves (finely chopped)
1 kg prawns salt and black pepper
2 tablespoons white wine (or water)
1-2 tablespoons lemon juice

Cook the spaghetti in salted water for the time indicated for al dente. Meanwhile, prepare the sauce: grate the pecorino as finely as possible and mix it with the pepper. After 3 minutes of cooking the pasta, pour a ladle of cooking water into a pan and add the cheese/pepper mixture.
Cook, stirring, until you obtain a creamy consistency (add water or cheese if necessary). Remove from heat.
Drain the pasta (keep the cooking water). Fold it into the sauce off the heat and stir. Add a little cooking water to achieve a nicely creamy consistency.

Cook the prawns:
While the pasta is cooking, melt ½ tablespoon of butter in the same pan used to cook the garlic (no need to clean it) over medium-high heat.
Add the 2 minced garlic cloves and cook until fragrant, about 30 to 60 seconds.
Season the prawns with salt and pepper, then add them to the garlic in the pan and cook for 2 minutes on each side. Add the other ½ tablespoon of butter and the white wine.
Cook, stirring occasionally, until the prawns are fully cooked (do not overcook!). Remove from heat, season with lemon juice, salt and pepper to taste, and set aside on a warm plate covered with a sheet of aluminium foil.