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Spaghetti with Pecorino & Black Pepper

Source of Recipe

Martha Stewart


Recipe Introduction

Prep: 5 minutes Total: 15 minutes Grated Pecorino Romano, a hard straw-white cheese, emboldens spaghetti. Of the many varieties of pecorino, Romano is the most popular and is widely available here. It has an intense, peppery flavor -- think saltier Parmesan with a kick. For this recipe, you need to grate the cheese with the ragged-edged holes of a box grater for ease of melting. Don't use the small teardrop-shaped holes or a rasp, as your cheese will clump up in the bowl. Serves 4

List of Ingredients

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



Recipe

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