320 g Spaghetti
100 g grated sheep's cheese
salt
pepper.

Bring to the boil a pan of water, add salt and cook the spaghetti as indicated on the packet. Drain it when it is cooked al dente and leave them wet, reserving a large spoonful of the cooking liquid. Place the pasta in a deep bowl, sprinkle with the cheese and then add freshly ground pepper. Mix the ingredients and if the pasta is too dry, add part of the cooking liquid. Serve on plates warmed in the oven.