Begin by bringing a pot of salted water to a boil for cooking Glutiniente Half Sleeve. Follow the instructions on the package for the recommended cooking time, always keeping the pasta al dente.

Meanwhile, in a bowl, mix grated pecorino romano cheese with plenty of freshly ground black pepper.

Drain the pasta al dente, reserving some of the cooking water.

Transfer the pasta to the bowl with the cheese sauce and mix well, gradually adding the pasta cooking water to create a smooth, creamy sauce.

In a skillet, heat a drizzle of olive oil and add the cut squash blossoms. Gently saute them for a few minutes until soft and fragrant.

Add the Mezza Manica Glutiniente and the cacio e pepe cream to the sautéed squash blossoms, stirring gently to distribute the flavors.

Spread the Mezza Manica Glutiniente cacio e pepe with squash blossoms onto serving plates and add a final sprinkling of black pepper and pecorino cheese.

Serve hot and enjoy this delicious combination of gluten-free pasta, creamy cheese sauce and the unique aroma of squash blossoms.

With this recipe for Mezza Manica Glutiniente cacio e pepe con fiori di zucca, you will appreciate the goodness and versatility of our gluten-free pasta. Enjoy!

Note: Always remember to keep the pasta al dente to enjoy its perfect texture.