Spaghetti with Crushed Black Pepper and Pecorino Cheese

Name: Spaghetti with Crushed Black Pepper and Pecorino Cheese
Ingredients: Salt for the pasta water; 2 tablespoons whole black peppercorns, or more to taste; 1 pound spaghetti; 1 1/2 cups freshly grated Pecorino Romano, or more to taste

4 ingredients

8 steps

Ingredients

Salt for the pasta water
2 tablespoons whole black peppercorns, or more to taste
1 pound spaghetti
1 1/2 cups freshly grated Pecorino Romano, or more to taste

Directions

1

Bring a big pot of salted water to the 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 pastause 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 condimentsadd more pepper or cheese to taste.
8

Serve right away, while the spaghetti is very hot.