Creamy “Guitar” Pasta with goat cheese and sarawak pepper served with a gigot of lamb and spring taste buds

Product combined with the recipe

Chitarra Scatola 20 cf

Ingredients for 4 people

  • 320g of “Guitar” Pasta Leonessa (similar to Spaghetti)
  • 200g of gigot smoked lamb
  • 150g of semi-mature goath cheese
  • 100g of sweet butter
  • 50g of peas and beans
  • 15g of sarawak pepper
  • salt to taste.


Cook the pasta in boiling salted water. In the meanwhile, in a deep pan, melt the butter and add crushed pepper and a ladle of water from the pasta. Let cook and keep warm. Drain the pasta, add to the butter sauce and cook until creamy. Turn the heat off and add the grated goat cheese. Serve by placing (in the middle of the plate) a turban of pasta to place on the lamb and guarnish with peas and beans. Wine Suggestion: This is a typical dish, cheese and pepper go well together. It’s characterized by the spiciness of Sarawak pepper, and the delicate fatness of butter and cheese, and the tendency of sweet pasta. Moreover gigot lamb helps to give a persistent taste and a smoke smell. This dish can be combined with a fresh sparkling wine, also able to balance the spiciness.

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