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Spaghetti with Pecorino and Black Pepper


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008


  • Coarse salt
  • 12 ounces spaghetti
  • 1 1/2 cups finely shredded Pecorino Romano cheese (4 ounces)
  • 1 teaspoon freshly ground black pepper


  1. In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.

  2. To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.

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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