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Spaghetti with Pecorino and Black Pepper

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Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.

Source: Everyday Food, April 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Of the many varieties of pecorino, Romano is the most popular and is widely available here. Make sure to freshly shred the cheese, as it will melt more easily.

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Reviews

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How would you rate this recipe?
28
  • el70229
    12 MAY, 2013
    Wow this really qualifies as a recipe? This now gives me confidence to share a recipe I've been tweaking for a while. I'm calling it "Cereal with Milk" ..basically the same concept, just not quite the same level of complexity.
    Reply
  • MandeJill
    23 OCT, 2010
    bet thiswould be great if you used spaghetti squash also or instead of the noodles :)
    Reply
  • Freakymom
    22 OCT, 2010
    I am of Greek descent. I remember my mother and aunts making this dish when I was a young child in the 1950s. They told me that this dish became extremely popular during the depression since it was so economical and satisfying to feed this to the family.
    Reply
  • Eucharistal
    29 SEP, 2008
    Made with whole wheat pasta and added sauteed onion and bell peppers - delicious!
    Reply
  • gracieb83
    6 MAY, 2008
    I loved this. In fact I ate it nearly everyday for dinner for a week. It's very fast and easy and surprisingly yummy
    Reply

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