Spaghetti White Vodka Sauce in the Wheel of Pecorino Sardo

Prepare the Pecorino wheel; cut through 1 inch approximately from the top removing the top becoming like a “lid”.

Carve through the cheese a couple of inches deep creating a round hole, and set aside ready to use on a flat surface with a rug underneath to give it a better grip when stirring in it.

Fill a couple of liters of water in the pot and leave on medium-high flame. Add the salt in the water considering not more than 0.8% of the water quantity, so for each liter of water do not exceed 8 grams of salt. This is important because this salted water will be used to make the final sauce and it will establish how salty the dish will be. When the water is boiling, throw the spaghetti in the water and let cook until you get to a couple of minutes less than what it says on the box, considering the pasta will be also carrying over the heat cooking after being pulled out of the water.

After that time has passed, transfer the pasta to the cheese wheel using tongs and be careful not to splash the hot water. Add Vodka and pepper to taste.

Use a fork (or preferably a carving fork) and a spoon stirring the pasta using mainly the spoon for scraping the cheese from the wheel and the fork to maneuver the pasta.

Serve on a plate, scrape more cheese to put on top, and add more black pepper if preferred.