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 baggie 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 piping hot.
Serves 4 |
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