Ingredients

• 350 g spaghetti
• 100 g Roman table pecorino
• salt
• black pepper in grains

Boil the spaghetti in plenty of boiling salted water. Meanwhile grate the pecorino cheese in thin strips. Grind a generous amount of pepper in a serving bowl, where you will then season the pasta.

Drain the spaghetti, pour them into the bowl with 2 ladles of their cooking water (it will be used to melt and mix the sauce), then add the grated pecorino a little at a time, stirring until it is completely melted.

Serve the spaghetti immediately, adding more grated pecorino.

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