Spaghetti 'alla chitarra' with goat cream and celeriac.

A first course to try celeriac, a rarely used vegetable but basically versatile if studied with the right combination can allow you to invent new dishes to warm the winter.

320 spaghetti on the guitar
1/2 medium size celeriac
150 gr of fresh goat cheese (I used a 100% goat feta)
100 gr Grana Padano Dop
Evo oil, salt and pepper

Bring plenty of salted water to the boil.
Wash, peel and mirepoix with celeriac (i.e. cut into regular cubes of about 6 mm).
When the water boils, add salt and cook the spaghetti and celeriac at the same time for the time indicated on the package (in this case 10 minutes, if you were to use a pasta with shorter cooking times, advance the cooking of celeriac).

A couple of minutes before draining the pasta, in a non-stick pan pour a small ladle of pasta cooking water and the two cheeses that will melt to form a cream. Drain the pasta with celeriac (possibly keeping a little cooking water if needed) and pour it into the pan with the cream cheese, mixing all the ingredients well. The pasta must be creamy, so if necessary add a few tablespoons of cooking water if it should dry out.
Serve with a sprinkling of freshly ground black pepper.