Spaghetti Cheese and Pepper


Today we present a classic of Italian cuisine, the Spaghetti Cheese and Pepper, the recipe is originally from Lazio but we like good Tuscan parochial be making a small change using Pecorino Toscano DOP Seasoned instead of Pecorino Romano.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]


Spaghetti Cheese and Pepper

First dish of spaghetti, pecorino cheese and pepper.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course first dish
Cuisine Italian
Servings 2 people


  • 60 gr. Pecorino Toscano DOP Seasoned
  • 1 spoon olive oil extra virgin
  • q.b. black pepper freshly ground
  • 160 gr. spaghetti


  • Grattugiare il pecorino, tenerne da parte una manciata per decorare e mettere il resto in una ciotola.
  • Prepare a pan where season the pasta and put in the oil and a generous grinding of pepper.
  • Boil pasta in salted water; just before draining, add a ladle of cooking water into the bowl with the cheese, a little at a time, stirring with a fork until you get a thick cream.
  • Turn the heat under the pan and drain the pasta; put it in the pan and add the cream cheese; mix thoroughly.
  • Place on plates, sprinkle with the cheese kept aside, a good grinding of pepper and serve immediately.
Tried this recipe?Let us know how it was!

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