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.