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Jim Coleman Recipes

Spaghetti with Pecorino and Pepper

The Ingredients you will need are:

  • 1 pound of dried spaghetti
  • ¼ of a cup of extra-virgin olive oil
  • 2 cups of freshly grated pecorino cheese, such as romano
  • Coarse, freshly ground black pepper to taste

Add the pasta to a large pot of boiling water. As the pasta softens, stir to prevent it from sticking together. Cook it until it is tender, but firm to the bite, al dente.

Carefully drain the pasta, leaving a few drops of water clinging to the spaghetti.

Pour the oil into a large, warmed bowl. Add the pasta, cheese, and plenty of coarse black pepper, and toss to blend.

Divide the pasta among warmed shallow soup bowls, and serve at once.

This recipe will feed 4 to 6 people.

©2005 WHYY