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Spaghetti with Rocket, Pecorino and Black Pepper


A deliciously mixed spaghetti dish with all the added goodness!

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 5 mins |
  • Cook Time : 10 mins
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  • 250 g wholewheat spaghetti, boiled in salted water until al dente
  • 3 Tbsp (45 ml) salted butter
  • 1 C (250 ml) chopped rocket leaves
  • 2 eggs
  • 50 g pecorino cheese, finely grated
  • ¼ C (60 ml) fresh cream
  • salt to taste
  • freshly milled black pepper
  • extra virgin olive oil, for drizzling
  • ¼ C (60 ml) finely grated pecorino, for topping

Cook the spaghetti first.

In a large pan, heat the butter until bubbling, add the rocket and sauté until wilted and then add the hot, cooked spaghetti. Leave on the heat for about 2 minutes. When the spaghetti is boiling hot, remove the pan from the heat. Beat the eggs, cheese, cream, salt and lots of black pepper together and slowly add to the pasta, tossing well until evenly combined. Check seasoning.

Serve immediately drizzled with olive oil and sprinkled with grated pecorino.