Spaghetti with parsley and pecorino

: 5′

: 15′

: Easy

: Bianco di Pitigliano


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.


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