Water (20 3/4 cups)
to a large pot and put it on the stove at a medium-high temperature. Cut the
Broccoli (11 cups)
Once the water has boiled, throw in some
Rock Salt (to taste)
and mix it through. Now, add the broccoli.
After a few minutes, add the
Spaghetti (14 oz)
and cook it to the instructions on the packet. Cook the spaghetti and broccoli together.
In a salad bowl, add the
Ricotta Cheese (1 1/4 cups)
and some boiling water. Add a little boiling water at a time and mix well. Keep doing this until you get a nice smooth cream.
Once the pasta has finished cooking, strain the pasta and add them to a saucepan, adding a little boiled water as you go. Add some
Extra-Virgin Olive Oil (as needed)
and the ricotta cream, reserving some to decorate the plate.
Mix together well and then swirl and toss the pasta around to get all of the ingredients at the bottom.
Serve the pasta broccoli on a nice plate and finish the dish by adding the ricotta cream and
Pecorino Romano Cheese (to taste)
on top. Serve and enjoy!