Description
This mouthwatering classic Roman pasta dish is quick and easy to make using just a few simple ingredients.
Ingredients
Scale
- 1 pound dried thick spaghetti (or spaghetti)
- 1 tablespoon black peppercorns
- 3 cups finely grated Pecorino Romona cheese
- 2 tablespoons unsalted butter
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook until just shy of al dente. Reserve 2 cups of the pasta water and then drain the pasta.
- Toast the Peppercorns: While the pasta is cooking, toast the peppercorns in a large skillet over high heat for about 5 minutes (you’ll hear the peppercorns popping). Remove from heat and when cool enough to handle, grind the peppercorns using a mortar and pestle (or a spice grinder). Return the ground peppercorns to the skillet.
- Add the Butter and Pasta Water: Add 2 tablespoons of butter to the pan and whisk until the butter and pepper are combined. Then add 1 cup of the pasta water and whisk again. Bring the mixture to a simmer over medium heat.
- Add the Pasta: Add the pasta to the pan and cook until pasta is done.
- Add the Cheese: When the pasta is done, remove the pan from the heat and add the cheese in 2-3 batches. Between each addition, add 1/4 cup of the reserved pasta and vigorously mix to ensure the sauce is thoroughly mixed and covers each pasta strand in creamy cheese and peppery goodness. If needed, you can add some or all of the additional 1/2 cup of pasta water to get it to the right consistency. You want the sauce to be creamy, not watery.
- Serve immediately.
Notes
- This pasta is best served immediately. If you have any leftovers, you can store it in an airtight container in the refrigerator for a day or two.
- If you like your pasta extra peppery, you can use up to 2 tablespoons of ground pepper.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main, Pasta
- Method: Stovetop
- Cuisine: Italian