Cacio e Pepe Pancakes

Ingredients:

• 1/4 cup extra-virgin olive oil + extra for frying
• Coarsely ground black pepper
• 450 g spaghetti, boiled and cut into 5 cm pieces.
• 2 cups premium flour
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1.5 cups of sour milk or kefir
• 3 large yolks
• 1.5 cups grated Pecorino Romano cheese, plus extra for serving
• 170 g fresh mozzarella, cut into 0.5 cm pieces.

Preparation:

1. Combine olive oil and 1.5 tablespoons of black pepper in a small saucepan and cook over medium heat until the oil begins to shimmer, 3-5 minutes. Place the spaghetti in a medium bowl and pour the herb oil over it. Toss to coat evenly and set aside.
2. In a large bowl, combine flour, 1.5 tablespoons salt, baking powder, and baking soda. In a separate bowl, whisk together the sour milk and egg yolks. Make a well in the center of the dry mixture and add the sour milk mixture. Knead the dough (there will be some lumps).
3. Add spaghetti, pecorino, and mozzarella to the dough. Mix well with a silicone spatula.
4. Preheat oven to 120°C (250°F). Add about 1/2 inch of olive oil to a large skillet and heat to 160°C (325°F) on a deep-fry thermometer. Working in batches, scoop out the spaghetti mixture and drop it into the skillet (about 2 tablespoons per batch); flatten lightly with a metal spatula. Fry the fritters, turning once, until golden brown, about 4 minutes. Transfer to paper towels to drain, then transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Sprinkle with Pecorino Romano cheese before serving.