Spaghetti with Pecorino and Black Pepper

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

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1In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot. 2To 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.

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