Dairy Recipes

Pecorino and Black Pepper Spaghetti


  • 1 lb of spaghetti
  • Peppercorns, black pepper to taste – whole
  • 7 ounces Pecorino Romano cheese, grated
  • Fine salt to taste



  • Boil water in pan (use about half of what you normal use to boil pasta)
  • Once boiling, add salt to taste
  • Cook spaghetti until al dente and drain – keep the cooking water
  • Crush peppercorns with grinder or spoon
  • Pour half of pepper in large nonstick pan and roast
  • Pour a couple spoonfuls of cooking water onto pepper
  • Pour pasta on top of pepper
  • Continue cooking, stirring pasta continuously
  • Add cooking water by the spoonful as necessary
  • Once noodles are ready, pour half the grated cheese in a pan
  • Add a ladle of cooking water to cheese, stirring continuously
  • Continue heat on low and add water as needed
  • Pour remaining cheese into pan, keeping a little for garnish
  • Finished cheese sauce should be creaming with no lumps
  • Whisk cheese into spaghetti and continue heat on low
  • Add remaining cheese and sprinkle pepper on top for garnish