Spaghetti Al Pecorino


1 lb. spaghetti
3 oz. grated Pecorino Romano cheese
1 tbsp. peppercorns
1 tbsp. Sabina Dop extra virgin olive oil
salt to taste (very little)

How to make the SPAGHETTI AL PECORINO – Spaghetti with Pecorino Romano Cheese:

Cook the spaghetti in a large pot of salted boiling water, until firm or “al dente.” Stir from time to time and add a touch of olive oil to stop the strands from sticking together.

While the pasta is cooking, crush the peppercorns in a mortar, or place in a plastic baggie and crush with the flat side of a chef’s knife. Drain the spaghetti and put in a pan with the heated olive oil. Over a high flame, toss in the Pecorino Romano cheese and the pepper. Serve piping hot.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at