Cheese and pepper

Ingredients for 4 people:

400 g spaghetti
150 g pecorino romano DOP (from Lazio)
2 teaspoons black pepper (freshly ground)
coarse salt and water.

Cook the spaghetti in abundant salted water, draining it al dente.

Pour a ladle of cooking water into a large pan.
Add the freshly ground pepper.

Drain the pasta and put it in the pan, stirring it.
Keeping the fire low, add 100 g of grated Pecorino Romano, continuing to cream until it forms the typical cream of cheese and pepper.


Serve very hot sprinkling with pecorino.

(Anna Dente)