Put a pot of water on the stove with a little oil.
Put 1 spoonfull of cooking water in a bowl with a Parmesan and Black Pepper to taste. Mix and make a soft cream.
When the water boils, add a tablespoon of salt (to taste) and a little later Intrecci Legù. Cook Intrecci for 3 minutes over medium low heat. Before draining the pasta, stop cooking with a dash of cold water. Then pour it into the bowl with the cream and mix gently.
Serve Intrecci Legù with a little grated almond (to taste).