Serves 1
Directions
- 1Boil the spaghetti in salted water for about 8 minutes, just before al dente.
- 2Grate the pecorino cheese.
- 3Place the grated pecorino into a bowl.
- 4Add a splash of pasta water to the pecorino.
- 5Mix the pecorino and pasta water to form a thick cream.
- 6Grind black peppercorns until coarse.
- 7Add the ground pepper into a frying pan.
- 8Toast the pepper over a low heat for about 30 seconds.
- 9Add a ladle of pasta water to the pan with the toasted pepper.
- 10Let the pepper and pasta water simmer for a couple of minutes.
- 11Add the pasta to the pan with the pepper mixture.
- 12Continue to cook the pasta for a couple of minutes, keeping it continuously moving until it becomes starchy and glossy.
- 13Take the pan off the heat.
- 14Add the pecorino cream mixture to the pasta.
- 15Mix until the pasta is creamy, cheesy, and peppery.
- 16Plate up the pasta.
- 17Finish with more sauce.
- 18Sprinkle with more pecorino.
- 19Add some more pepper.
Ingredients
- 100 g spaghetti
- 60 g pecorino Romano
- 2 tsp black peppercorns
- salt
Equipment
large pangraterbowlwhiskmortar and pestlefrying panladletongswooden spoonplate
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