Under 30 Minutes

Spaghetti with Pecorino and Black Pepper

Grated Pecorino Romano, a hard straw-white cheese, emboldens this simple spaghetti dish. It has an intense, peppery flavor -- think saltier Parmesan with a kick.

  • Prep:
  • Total Time:
  • Servings: 4
Spaghetti with Pecorino and Black Pepper

Source: Everyday Food, April 2008

Ingredients

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

Directions

  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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