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Spaghetti with Cheese and Pepper

A quick and delicious dish combining spaghetti, olive oil, garlic, and Pecorino Romano cheese, perfect for busy weeknights or impressing guests.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound spaghetti
  • 6 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons ground black pepper
  • 1 3/4 cups grated Pecorino Romano cheese

Method
 

Cooking
  1. Bring a large pot of lightly salted water to a boil.
  2. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  3. Reserve 1 cup cooking water, then drain spaghetti.
  4. Heat olive oil in a large skillet over medium heat.
  5. Cook and stir garlic and pepper in hot oil until fragrant, about 1 to 2 minutes.
  6. Add cooked spaghetti and Pecorino Romano cheese.
  7. Ladle in 1/2 cup reserved cooking water; stir until cheese is melted, about 1 minute.
  8. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

Notes

Serve immediately. For a balanced meal, pair with a side salad or steamed vegetables. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 2 months before adding cheese. Use whole wheat spaghetti for a healthier option or add grilled chicken or shrimp for extra protein.