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Spaghetti with Pecorino Romano and Black Pepper
Submitted by Dax Phillips on November 26, 2012 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 1 pound Thick Spaghetti, Cooked Al Dente
- 2 cups Reserved Pasta Water, Or As Needed
- 1 cup Grated Pecorino Romano Cheese
- 1 Tablespoon Cracked Black Pepper
- 1 pinch Salt To Taste
Preparation Instructions
Start by bringing a large pot of water to a boil. Season the water with salt. Add in your pasta, and cook according to directions (al dente). Before straining the pasta, take 2 cups of the pasta water out, and set aside.
Add the strained pasta to a large serving bowl. Toss in the Pecorino Romano cheese, black pepper, and begin adding in the pasta water until you have a nice smooth sauce (you may not need all of it). Season with a pinch of salt, taste, and season more if you need to.
The result is a fantastic rustic pasta. It’s creamy, and it has a nice bite from the cracked pepper. It’s addicting and might be one of my top five favorite pasta dishes. Who knew simple ingredients could make a fantastic meal? Hope you enjoy.
