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Serves 2

Ingredients: 7 oz pasta (rigatoni or penne)

1 cup pecorino sheep cheese

black pepper to taste

You can find this Pasta very often in the Roman trattorias. It is very easy to prepare. Typical pasta to use is rigatoni or penne. The trick is to save some of the pasta water once you finish boiling it.  Then, when you mix the pasta, the pepper and the cheese, if you notice that it is looking a little too dry, you add the reserved water. Simple and delicious. In Rome they really put lots of pepper in it. If you want something more delicate which is indicated when your stomach is upset, prepare the pasta with Parmesan and butter and no pepper.

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