Spaghetti with Pecorino Romano and Black Pepper
A classic Roman pasta dish featuring perfectly cooked spaghetti tossed with freshly toasted black pepper and finely grated Pecorino Romano cheese. This simple yet elegant recipe creates a creamy, peppery sauce that clings to every strand of pasta.
Ingredients
- •2 teaspoons black peppercorns
- •½ lb spaghetti
- •2½ oz Pecorino Romano
Cooking Instructions
- 1.
Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
3 min
- 2.
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
10 min
- 3.
Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
2 min
- 4.
Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
3 min
- 5.
Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.
2 min
