Ingredients: Per 4 servings
- ¾ lb spaghetti
- 2 ½ tablespoons extra virgin olive oil
- 3 ½ oz grated Pecorino cheese
- 1 tablespoon black pepper, ground in mortar
Cook the spaghetti in abundant salted water.
Drain when “al dente”, and put into a heated serving tureen, sprinkling with the grated Pecorino cheese and the pepper and pouring on some tablespoons of cooking liquid to make sure the sauce is well-dissolved and amalgamated.
Mix and serve hot.