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Spaghetti w/ Pecorino & Pepper Print Email


This recipe is typical of the Lazio region of Italy. We suggest the Locatelli Peccorino Romano. Be sure to grate it so finely it resembles powder.

1 pound Italian Spaghetti
4 ounces Pecorino Romano, very finely grated
1 teaspoon (or more) black pepper

Cook pasta in a large pot of boiling salted water until just tender but still firm to the bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot, immediately sprinkle grated cheese by handfulls over pasta, stirring rapidly to prevent cheese from clumping. Mix in pepper. Add reserved cooking liquid by tablespoons to moisten. Serve immediately with Italian Pinot Grigio.
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