Spaghetti with Pecorino and Black Pepper

Spaghetti with Pecorino and Black Pepper

Serves 6 to 8

This simple Roman pasta dish consists of piping hot pasta tossed with a generous amount of salty Pecorino Romano and coarsely ground black pepper. Serve as an accompaniment to roasted pork or chicken.

  • 1 pound spaghetti or other long thin pasta
  • Salt
  • 1 1/2 cups grated Pecorino Romano cheese
  • 1 1/2 tablespoons coarsely ground black pepper
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Bring a large pot of salted water to a boil; add spaghetti and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water and drain pasta thoroughly.

Transfer pasta to a large bowl and sprinkle with half the cheese and black pepper. Pour in about half the reserved pasta cooking water, then toss thoroughly to combine. Add remaining cheese and black pepper and remaining pasta water if needed to moisten the dish. Serve immediately while still hot.

Nutritional Info: 
Per Serving:200 calories (60 from fat), 7g total fat, 4.5g saturated fat, 15mg cholesterol, 470mg sodium, 21g carbohydrate (2g dietary fiber, 0g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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