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Ingredients
- 12 oz Spaghetti or tonnarelli
- 4 oz Pecorino Romano, very finely grated, plus more for serving
- 2 tsp Whole black peppercorns, coarsely crushed or freshly ground
- as needed Kosher salt, for pasta water, Salt the pasta water LIGHTLY — Pecorino Romano is already quite salty
Instructions
Bring a pot of water to a boil. Use somewhat less water than normal so the pasta water becomes especially starchy.
Salt the water lightly. Add the pasta and cook until approximately 2 minutes shy of al dente.
Meanwhile, place freshly cracked black pepper in a large dry skillet over medium heat. Toast for 30–60 seconds until aromatic. Do not burn.
0 minAdd approximately ½ cup pasta water to the pepper skillet. Allow it to simmer gently.
Finely grate the Pecorino Romano. It must be very fine so it can emulsify smoothly. Place it in a mixing bowl.
Add a few tablespoons of warm — NOT aggressively boiling — pasta water while stirring to form a thick cheese paste.
Transfer the pasta to the pepper skillet. Add additional pasta water as necessary. Toss and finish cooking the pasta until al dente.
REMOVE THE SKILLET FROM DIRECT HEAT. This is critical. Allow the pan to cool briefly, approximately 30–60 seconds.
0 minAdd the Pecorino paste gradually while tossing vigorously. Add small amounts of pasta water as necessary. Continue tossing until a smooth, glossy, creamy emulsion coats the pasta.
Serve immediately. Finish with additional Pecorino and fresh black pepper.
Nutrition per serving
480
Calories
18g
Protein
72g
Carbs
14g
Fat
Chef's Notes & Storage
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