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 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.