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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 4
1 pound spaghetti
3 ounces grated Pecorino Romano cheese
1 tablespoon peppercorns
1 tablespoon 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.