Spaghetti al pepe e pecorino

  • by Dave Miles
Spaghetti al pepe e pecorino

This is a very simple Italian pasta dish which really propels the warm, spicy flavour of pepper. Our Jersey Sea Salt Pepper infusion picks up the piquant flavour in the dish and adds a lovely crunchy texture.

This dish would marry well with a Pecorino white wine, a Gavi or Chardonnay.

Ingredients (serves 2):

  • 200g spaghetti
  • 100g Pecorino cheese, finely grated
  • 1 heaped tsp. ground black pepper
  • 3 tbsp. olive oil, plus extra for drizzling
  • Generous pinch of Jersey Sea Salt Pepper infusion


  1. Warm the olive oil in a large pan. Add and stir through the ground black pepper. Take off the heat and set aside, leaving the flavour of the pepper to infuse the oil.
  2. Cook the spaghetti in water with a generous pinch of Jersey Sea Salt until al dente, saving the cooking water.
  3. Put the pan with the oil and pepper back on a medium heat. Drain and add the spaghetti to the pan (or add it directly with tongs), along with a small ladleful of the cooking water.
  4. Stir the pasta and add the grated cheese, stirring all the time to mix everything together. You can add a little more of the cooking water if necessary.
  5. Divide between two warmed pasta dishes. Drizzle a little olive oil over each dish and add a generous pinch of the Jersey Sea Salt Pepper infusion for the finishing touch.
  6. Serve immediately.


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