Spaghetti with pecorino cheese and pepper

This dish is completely Roman invention, and a little specialty of a really simple but tasty cooking. Boil the spaghetti until they are chewy „al dente”, drain but leave them a little moist. Mix with some oil, lots of grated piquant pecorino cheese and a generous sprinkling of fresh ground pepper. It`s all here, and from the description it becomes quite clear that the recipe depends entirely on the quality of the Roman pecorino cheese and its very particular flavour.