Spaghetti Mantecati with Caciotta al Pepe, Crushed Pistachios, and Purple Carrots

Pickled Carrots (Sweet & Sour Component):

In a small pot, bring to a boil: 8 tablespoons of water, 4 tablespoons of vinegar, 1 tablespoon of sugar (adjust to taste), a pinch of sea salt. Peel and finely chop some carrots, then place them in a clean jar. Pour the hot sweet-and-sour liquid over the carrots. Seal the jar and let it rest at room temperature for 24 hours.

Pasta:

Cook spaghetti in salted boiling water until just before al dente, in the main time grate some Black Pepper Caciotta cheese.

In a separate pan, melt some butter over high heat and add a ladle of pasta cooking water to create an emulsion. Drain the pasta a couple of minutes before it’s ready and transfer it to the pan. Toss the pasta in the butter emulsion for 1 minute. Remove from heat and stir in the grated Black Pepper Caciotta to finish (“mantecare”) the pasta.

Plating:

Twirl the spaghetti into a nest shape and place it at the center of the plate.

Spoon the buttery cheese sauce over the pasta.

Garnish with the sweet-and-sour carrots and pistachio crumbs