Spaghetti al Pecorino

Spaghetti with Pecorino Romano Cheese

1 lb. spaghetti
3 oz. grated Pecorino Romano cheese
1 tbsp. peppercorns
1 tbsp. 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 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