500gr of Spaghetti “alla chitarra”, 1 jar of La Madia Cacio&Pepe, 200gr of boiled peas, 2 slices of toasted bread, 1 garlic clove, basil, salt, extra virgin olive oil.
Heat two spoon of oil and the unpeeled garlic clove in a pan. Add the peas and La Madia Cacio&Pepe and amalgamate. Cook the pasta in abundant salted water. Blend the slices of toasted bread with a knife.
Drain and stir fry the pasta with the sauce, add two or three glasses of cooking water.
Serve with the crumbs, basil and a drizzle of oil.