Ingredients
- 1/2 lb spaghetti
- 1/4 lb Pecorino cheese, grated (about 3/4 cup)
- 2 tsp extra-virgin olive oil
- freshly ground black pepper
- OPTIONAL: Egg and butter for the leftovers.
Equipment
- Large pot to boil pasta; use plenty of water so it doesn't come out starchy
- Fine grater for cheese
- Large pasta dish for serving
- OPTIONAL: Frying pan for leftovers
Instructions
- Bring large covered pot of water to a rolling boil. Add the spaghetti, stir, and cover the pot until the water returns to a boil. Uncover the pot.
- While the pasta cooks, grate the Pecorino. While the pasta is just al dente, drain it, and immediately transfer it to a warm serving bowl.
- Sprinkle the pasta with the olive oil and cheese. Toss well, add lots of pepper, toss again, and serve immediately.
- OPTIONAL: Save the leftovers to cook up later as fried spaghetti. Beat an eagg and toss with noodles before frying in butter. Shockingly tasty!
Utica Fried Spaghetti
Family Lore
Even Lydia loved this dish... what a good girl!
Seriously... so good!
English