Sambuca Romano Recipe

Bring a large pot of salted water to a boil. Add the dry spaghetti (2 cups) and cook until al dente according to package instructions.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and just starting to color, about 1 minute.

Season the garlic oil with cracked black pepper (0.5 tsp) and salt (0.5 tsp).

Pour in Sambuca (60 ml) and white wine (60 ml) with the skillet on medium heat and simmer until the liquid reduces by about half, 2–3 minutes.

Lower the heat and whisk in heavy cream (240 ml). Simmer gently until the sauce thickens slightly, about 3–4 minutes.

Add grated Pecorino Romano cheese (1 cup) to the sauce and whisk until melted and smooth. Stir in red pepper flakes (0.25 tsp). Taste and adjust salt if needed.

Reserve about 1/2 cup of the pasta cooking water. Drain the spaghetti and add it to the skillet with the sauce.

Toss the pasta in the sauce, adding reserved pasta water a little at a time to loosen the sauce to a silky consistency.

Finish with grated Pecorino Romano for serving (0.25 cup) and chopped parsley (2 tbsp). If desired, zest a small amount of lemon over the top (1 tsp).