Spaghetti with Romano Cheese and Black Pepper

This is a very simple and tasty pasta. In fact it is so simple many might be

tempted to give it a pass. Resist that temptation.

Pecorino Romano is cheese made from milk from sheep raised in the hills around Rome. Try and find Pecorino Romano, but if you can’t, any good quality Romano cheese will do. This would go very well with a Pancetta Salad and a glass, or two of Italian red wine.

2 tsp black peppercorns

250 grams of spaghetti

3/4 cup of finely grated

Pecorino Romano Cheese

2 tbsp of the same

cheese set aside

Toast the peppercorns in a dry small skillet over a moderately high heat until fragrant, 2 or 3 minutes. Coarsely crush the peppercorns with a mortar and pestle or wrap then in a clean kitchen towel and smash them with something heavy.

Cook the spaghetti in boiling salted water until al dente.

Meanwhile warm your pasta bowl by filling it with hot water.

Just before the spaghetti is finished cooking, reserve 1/2 cup of the pasta

cooking water.

When it is ready quickly drain that pasta in a colander. Don’t shake off excess water.

Put the pasta into the warmed pasta bowl, reserve 2 tbsp of the cheese and

sprinkle the rest along with 3 tbsp of the cooking water evenly over the pasta and toss quickly.

If the pasta seems dry, toss again with some additional cooking water.

Divide the pasta into 4 bowls, sprinkle with the pepper and the cheese you set aside.

Serve immediately