Spaghetti with Pecorino Romano and Black Pepper

You have to love simplicity, and excellent simplicity at that. Yes, there does exist such a thing, and this recipe defines it. I first learned of this recipe from one of my colleagues who typically brings in his lunch a few days a week. As I always do, I ask what he brought in. At first glance it looked like plain pasta and I knew that could not be the case as he is a great cook and it would almost be unheard of for him to bring in plain pasta. As soon as I asked, he got really excited and explained that it was pasta with pecorino romano cheese, and black pepper. He explained the process, and a couple of days later it made it onto my dinner table.

How to make spaghetti with pecorino romano and black pepper recipe

My colleague was right about two things. It was super simple to make, and it was flippin’ delicious.

Let’s get started.

Ingredients:

  • 1 lb of thick spaghetti
  • 1 cup of grated pecorino romano cheese
  • 1 tbsp cracked black pepper
  • salt, to taste
  • reserved pasta water

Start by bringing a large pot of water to a boil. Season the water with salt.

Add in your pasta, and cook according to directions, al dente.

Spaghetti with Pecorino Romano Cheese and Black Pepper

Before straining the pasta, take two cups of the pasta water out, and set aside.

Add the strained pasta to a large serving bowl. Toss in the pecorino romano cheese, the black pepper, and begin adding in the pasta water until you have a nice smooth sauce. Season with a pinch of salt, taste, and season more if you need to.

The result is a fantastic rustic pasta. It’s creamy, and it has a nice bite from the cracked pepper. It’s addicting and might be one of my top five favorite pasta dishes. Who knew simple ingredients could make a fantastic meal? Hope you enjoy.

Spaghetti with Pecorino Romano and Black Pepper
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 lb of thick spaghetti
  • 1 cup of grated pecorino romano cheese
  • 1 tbsp cracked black pepper
  • salt, to taste
  • reserved pasta water
Instructions
  1. Start by bringing a large pot of water to a boil. Season the water with salt.
  2. Add in your pasta, and cook according to directions, al dente.
  3. Before straining the pasta, take two cups of the pasta water out, and set aside.
  4. Add the strained pasta to a large serving bowl. Toss in the pecorino romano cheese, the black pepper, and begin adding in the pasta water until you have a nice smooth sauce. Season with a pinch of salt, taste, and season more if you need to.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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