Angelhair

One of my favorite quick (and slightly nutritionally unbalanced) dinners is spelt angelhair pasta, cooked until al dente in salted water, slithered into a bowl with a splosh of really good, fruity olive oil, a few long grindings of pepper, a smattering of an aged balsamic and as much freshly grated parmiagiana and pecorino as your wrist can tolerate.

Seems the aged cheeses are low in lactose because as they age they dry out and the whey dissipates, taking most of the lactose with it. Yay!