Spaghetti with sheep's cheese and black pepper
( YIELD: 4 )

I N G R E D I E N T S
Spaghetti -cooked -al dente-	400 g - 14 oz-
Pecorino romano cheese -freshly grated-	150 g - 5 oz-
Black pepper -roughly crushed-	10 g - 1-3 oz-

1	Freshly grate Pecorino romano cheese.
2	Crush the pepper grains with a bottle.
3	Pour the cheese into a large bowl.
4	Sprinkle with all the crushed pepper you have prepared.
5	Mix the cheese with the pepper.
6	Make sure the pepper is evenly distributed.
7	cook the pasta till it is -al dente-.
8	Drain the spaghetti but remember to leave some water -the spaghetti should look visibly wet-.
9	Put the spaghetti into the large bowl where you have previously put the cheese and the pepper.
10	Stir energetically in order to coat all the spaghetti. At this stage- the cheese should melt in contact with the spaghetti and the water you left in the spaghetti will help to create a lovely creamy coating.
11	If you think the spaghetti coating is becoming too dry- you can add a half ladle of the water you saved before.