Spaghetti Parmigiano e Pepe with Laudemio Frescobaldi


Recently, Laudemio Frescobaldi collaborated with Marco Stabile, a Michelin star chef who has won awards for his love of cooking with high quality Extra Virgin Olive Oil. This is one of two recipes that he created using Laudemio Frescobaldi. 


  • 80g Spaghetti 
  • 50g Aged Parmesan 
  • 50g Laudemio Frescobaldi 
  • Salt & Whole Peppercorns


Put at least 3 litres of water on to boil. Make sure it is generously salted.

Add the spaghetti to boiling water and cook for three minutes.

Prepare a saucepan with 60ml of the pasta water.

Drain the pasta and add it it to the saucepan. Cook for another 3 minutes.

Remove the pan from the heat and pour over the Laudemio Frescobaldi.

Toss the pasta in the oil, then add the parmesan and black pepper.

Stir through until creamy and then serve. Enjoy when hot!

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