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Spaghetti with Pecorino and Pepper

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Recipe By Chef Jim Coleman

Sometimes the best of comfort foods is the simplest. Use the best freshly grated cheese you can buy and pass a little extra at the table.

Serves 4 to 6 people


  • 1 pound of dried spaghetti
  • ¼ of a cup of extra virgin olive oil
  • 2 cups of freshly grated pecorino cheese, such as romano
  • Coarse, freshly ground black pepper to taste


    1. Add the pasta to a large pot of boiling water. As the pasta softens, stir to prevent it from sticking together. Cook it until it is tender, but firm to the bite, al dente.
    2. Carefully drain the pasta, leaving a few drops of water clinging to the spaghetti.
    3. Pour the oil into a large, warmed bowl. Add the pasta, cheese, and plenty of coarse black pepper, and toss to blend.
    4. Divide the pasta among warmed shallow soup bowls, and serve at once.
Photo by Flicker user naotakem / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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