Ingredients:

1 lb. spaghetti

3 oz. grated Pecorino Romano cheese

1 tablespoon peppercorns 1 tablespoon extra-virgin olive oil

Salt to taste (very little)

 

Directions:

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 bag 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 peppercorns. Serve piping hot.

 

Serves 4