Cacio e Pepe Fritters

INGREDIENTS:

• 1 lb spaghetti, al dente
• 1 cup shredded parmesan
• ¼ cup + 2 tablespoons all-purpose flour
• 3 eggs
• 1 ½ teaspoons salt
• 1 tablespoon black pepper
• Botticelli Frying Olive Oil 
• Botticelli Traditional Pasta Sauce, for dipping

PREPARATION: 

1. Cook the spaghetti until al dente and set aside. In a large bowl, whisk together the parmesan, flour, eggs, salt and pepper. Toss the spaghetti in the batter and mix well until evenly coated. Add olive oil (at least 2 inches) to a large pan, and heat to 350°F.
2. While the oil is heating, shape the fritters: using a fork and spoon, swirl the pasta  into little rounds and place on a parchment-lined sheet pan.
3. Carefully drop the fritters into the hot oil in stages. Cook until golden brown, about 2 minutes, then flip. Use a slotted spoon to remove the fritters from the oil.
4. Bring a cup of the Botticelli Traditional sauce to a simmer then transfer into a dipping bowl. Dip the fritters in the sauce and enjoy!