Spaghetti with parsley and pecorino


• 1lb (500 g) Delverde spaghetti

• 3 garlic cloves, thickly sliced

• 5 tbsps grated pecorino (italian ewe’s milk cheese)

• 4 tbsps extra-virgin olive oil

• parsley, minced

• salt and pepper


• Bring a large pot of salted water to a boil and add the spaghetti.

• Meanwhile heat the olive oil in a non-stick frying pan and sauté the garlic until golden.

• Drain the spaghetti when al dente and transfer to the pan with the garlic. season with salt and pepper and stir well. sauté for a few minutes then transfer to serving plates and top with pecorino and parsley.

Preparation time 5 minutes – cooking time 15 minutes – Level of difficulty easy

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