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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 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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