All the leftovers are gone. And the sky is grey. And you're kind of tired of cooking. But you don't feel like going out. And you want to eat something really good, not a frozen burrito.
I can relate. But don't worry; I've got you sorted here with this Roman specialty (from Rome via Moosewood Restaurant Cooks at Home). Pick up some Pecorino Romano cheese. Some parsley, if you want. Spaghetti, if you don't have a box already. I assume you have black pepper and olive oil. Once you've assembled these few ingredients, you are fifteen minutes away from a simple, delightful dinner.
Spaghetti with Pecorino and Pepper
Serves 2
1/2 pound spaghetti
6 ounces Pecorino Romano cheese (3/4-1 cup, grated)
1 tablespoon olive oil
Lots and lots of black pepper
optional: chopped parsley
While spaghetti is cooking, grate cheese into a bowl and add a huge amount of black pepper.
When spaghetti is done, add to bowl and stir well. Add olive oil. Add parsley, if you're using it.
So easy. So good.
