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Loading The Puglian Cookbook
  • Spaghetti with Pecorino Cheese and Black Pepper

    This is a perfect workday dinner—it’s quick, it’s simple, and it uses ingredients that most of us have readily available in the pantry and fridge. Try to get the freshest pecorino cheese you can. Aged pecorino does not melt as well and will change the flavor of the dish. Other soft cheeses that melt well would also work, but the flavor will be different.

    Pair this dish with a medium-bodied and earthy Puglian red, such as Salice Salentino or Copertino.

    YIELD: 4 SERVINGS
    • 11 ounces (3.8 g) spaghetti
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 8 ounces (227 g) fresh pecorino cheese, grated
    • Salt, to taste
    • Freshly ground black pepper, to taste

    1. Bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the spaghetti, and cook to al dente, according to the package instructions. Drain the spaghetti, reserving some of the cooking water.

    2. In a pan, heat the olive oil over medium-low heat and add the spaghetti. Add the pecorino cheese, salt, and pepper and toss to combine. If the pasta is too dry, add a couple of tablespoons (30 mL) of the cooking water. Serve immediately.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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