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Spaghetti with Cheese and Pepper

  • 15 minutes
  • Easy
  • First Courses
All the flavor of Italian Pecorino cheese and black pepper.

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.