Pasta with Peppery Pecorino Romano


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Chef: Bunz Emmett

Serves: 4



4 tbsp kosher salt
3/4 lb(s) spaghettini or linguine fini
1 cup freshly grated Pecorino Romano
15-20 dash (turns) of peppermill (coarse grind)
2 tbsp virgin olive oil

Boil 5 quarts of water with salt.
Cook the spaghettini or linguine 4-6 minutes or until al dente.
While cooking, combine the cheese and cracked pepper in a small bowl.
Two minutes before you drain pasta, combine oil and 2/3 cup pasta water in a large skillet.
Heat to a simmer over a low flame.
Drain the pasta, add to the skillet.
Add 1/3 of the mixture.
Toss to combine, repeat 2 times.