Spaghetti With Crushed Black Pepper And Pecorino Cheese
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
- Servings: 6
- salt, for pasta water
- 2 tablespoons whole black peppercorns
- 1 lb spaghetti
- 1 1/2 cups freshly grated pecornio romano cheese
Recipe
- 1 bring a big pot of salted water to a boil.
- 2 grind the peppercorns very coarsely; preferably crushing them in a mortar with a pestle or in a spice grinder.
- 3 warm up a big bowl for mixing and serving the pasta--use some of the pasta water to heat the bowl, if you like.
- 4 cook the spaghetti until al dente.
- 5 quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.
- 6 immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly.
- 7 as you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments; add more pepper or cheese to taste.
- 8 serve right away, while the spaghetti is very hot.
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