Cheese and pepper spaghetti with Piave Vecchio Selezione Oro cheese

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A revised Italian classic in the traditional Feltre version


  • 400 g Gragnano spaghetti
  • 200 g Piave Vecchio Selezione Oro cheese
  • 200 g peppered goat’s cheese
  • ground black pepper and salt to taste
  • 10 cl extra-virgin olive oil


4 servings – Easy

Grate the cheeses into a bowl and add the extra-virgin olive oil, a pinch of salt and two spoonfuls of water. Cook the pasta in boiling water and drain. Pour the cheese mixture into a pan. Mix the spaghetti into the mixture away from the heat, ensuring you achieve just the right density and creaminess. Serve with a dusting of pepper.