Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Pecorino and Black Pepper 3.7 (28) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 15 mins Servings: 4 Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish. Ingredients Coarse salt 12 ounces spaghetti 1 ½ cups finely shredded Pecorino Romano cheese (4 ounces) 1 teaspoon freshly ground black pepper Directions In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot. 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. Print