Tagliatelle with Pecorino and Black Pepper

This recipe is a great Roman favourite, dating back to the cucina povera tradition. It can be prepared with any pasta, although tagliatelle or a slimmer version called tonnarelli work best. Although the sauce is often made with grated Pecorino alone, we found that version to be quite salty, so we opted for this mixed-cheese take from the St. Regis Grand Hotel. It is best to freshly grate the cheese.


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