Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Pecorino and Black Pepper 3.7 (28) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print