It is not so common outside of the city. I have never seen it on any menu in other parts of Italy and it is mostly unknown here in Germany. But I do not know why. It is so easy to prepare and just so tasty. With only 4 ingredients it is not a challenge for any kind of cook.
It is made with the Roman Peccorino cheese, a hard cheese made from sheepsmilk. But this Peccorino is sold around here as well. I even prefer it to Parmigiano Reggiano.
The cheese has a strong flavour and this is balanced out through a lot of fresh ground black pepper.
recipe for 1:
100 g spaghetti
30 g Peccorino cheese and some to grate over later
20 g butter
2 tsp salt
lots of black pepper
Cook the spaghetti in heavy salted water! You will need about 1/2 cup later. Take it out before you
drain the pasta.
Pour the salted water in a wide pan and toss in the butter.
Ground a good amount of black pepper in (1/2 tsp)
Toss in the pasta and stir well.
Get the grated Peccorino cheese in the pan and stir until it is well combined.
Pour on a plate and grate more cheese on top. You never can have enough cheese!
The parsley is just for photo purposes, but tastes good with the pasta.
Give it a try if you love cheese and pepper!
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