• 320g spaghetti
  • 170g pecorino romano
  • 1 tbsp freshly ground black pepper


  1. 1

    Bring a large pan of water to the boil and add the pasta. Cook for 7-9 minutes, a minute or two less than you would normally.

  2. 2

    Meanwhile, grate the pecorino with a microplane so it is very fine. This will help the cheese to melt more easily and improve the texture of the sauce. A couple of minutes before the pasta is ready, scoop out around 200ml of the cooking water. Add it to the cheese and beat until you have a sauce-like consistency. Drain the pasta and return it to the pan.

  3. 3

    Add the pepper to the sauce. Toss over the pasta and mix well, adding more water as required to create a silky sauce that coats the strands of pasta. Serve immediately with an additional sprinkle of pepper.

Nutritional Details

Each serving provides
  • Energy 1876kj 448kcal 22%
  • Fat 15.4g 22%
  • Saturates 8.1g 41%
  • Sugars 1.6g 2%
  • Salt 1.94g 32%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

55.6g carbohydrate 2.3g fibre 20.7g protein

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