Spaghetti with Pecorino and Black Pepper
Recipe
This is so easy, just 3 ingredients!
ingredients:
1 pound spaghetti
3 teaspoons tellicherry peppercorns
5 ounces or more grated Pecorino (about 1 1/2 cups). Use a box grater, a microplane type grater makes too thin a grate and will melt to quickly into blobs.
instructions:
#1: Cook the pasta in a large pot with water salty as the sea. Cook the pasta to el dente.
#2: Toast peppercorns in a dry skillet over medium heat moving constantly until the start to jump and are fragrant. Place the pepper
#3: Place the peppercorns in a kitchen towel and crush with a heavy (cast iron) skillet to break the peppercorns into pieces.
#4: Reserve 1 cup pasta water and then drain the pasta.
#5: Add pasta to a warmed bowl and sprinkle the grated cheese over the pasta and toss. Add a sprinkle of pasta water as needed to ensure it is not too dry.
#6: Plate immediately and sprinkle pepper and additional cheese on top.