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Originating in the province of Roma-Lazio, this dish is so easily prepared that the delicious result is a surprise. The key ingredient, Pecorino romano cheese, comes from the milk from the flocks of sheep that pasture on the hills around Rome. Peccorino romano, sharp and hard, is an essential part of a great many dishes originating in Rome and is used both in sauces as well as at the end of a meal.
INGREDIENTS:
1/2 cup Pecorino romano cheese, grated, very finely - Parmesan OK but not as 'sharp'
salt and freshly ground black pepper to taste
1 lb spaghetti, or linguine
6 quarts water
Pasta pot, large bowl to mix pasta and ingredients.
COOK the pasta, and when ready, drain, but not too thoroughly. Make sure to reserve about a 1/4 cup of the cooking liquid, and put pasta immediately into a warm bowl.
SPRINKLE with the pecorino cheese and a generous amount of freshly ground black pepper mixing as you do so to prevent the cheese from clumping.
ADD a tablespoon of the hot cooking liquid as you mix, until the desired moistness is achieved.
SERVE immediately.
YOU might like to drizzle a little extra-virgin olive oil along with the water. Or, if you prefer the olive oil can be added individually to taste.
A fresh tomato salad is a perfect accompaniment to this dish.
