Spaghetti al Pecorino
 

Spaghetti al Pecorino (Spaghetti with Pecorino Romano Cheese)

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)

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 pepper. Serve hot. Serves 4.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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