Whole-Wheat Pasta with Pecorino and Pepper
A simple yet sophisticated Italian pasta dish featuring whole-wheat spaghetti tossed with freshly crushed black pepper and sharp Pecorino Romano cheese. This classic preparation lets the bold flavors of pepper and aged cheese shine through.
Ingredients
- •1 tablespoon black peppercorns
- •1 lb dried whole-wheat spaghetti
- •1½ cups Pecorino Romano
- •2 tablespoons flat-leaf parsley
- •1 tablespoon extra-virgin olive oil
Cooking Instructions
- 1.
Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.
3 min
- 2.
Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
12 min
- 3.
Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.
2 min
- 4.
Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.
5 min
