Bring the water to a boil, add the salt and the spaghetti.
While the pasta is cooking, heat the rice cream in a saucepan. Once heated, pour the Cicioni cut into small pieces, letting it melt.
Season the cream with plenty of black pepper and adjust the salt.
Remove the cream from the heat and cover it with cling film so that it does not become too tight.
Once the spaghetti are cooked, drain them and sauté them with the sauce, then serve.