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.