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- Spaghetti al Pecorino
- (Spaghetti with Pecorino
Romano Cheese)
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Ingredients:
1 lb. spaghetti
3 oz. grated Pecorino Romano cheese
1 tbsp. peppercorns
1 tbsp. extra virgin olive oil
Salt to taste (very little)
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- Directions:
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- 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.
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- 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.
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- Drain the spaghetti and put in a pan with the heated
olive oil.
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- Over a high flame, toss in the Pecorino Romano cheese
and the pepper. Serve hot. Serves 4.
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