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Spaghetti al Pepe e Pecorino

1 pound spaghetti 1 pinch coarse salt 1 T. freshly ground black pepper 2 cups freshly grated pecorino Romano cheese, divided Olive oil, if desired

Cook the spaghetti according to to package directions. When almost done, remove 1/2 cup cooking water and set aside. Drain the cooked pasta and return to the pot with the reserved water. Stir in salt, pepper and 1 cup cheese. Cook on low for 2 to 3 minutes or until water is almost absorbed. transfer to serving bowl and serve with remaining cheese on to side to pass at the table. Drizzle spaghetti with olive oil if desired. Makes 4 to 6 servings Source: Taste of Italia

Contributed by: Edit

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