Spaghetti with Pecorino Romano and Black Pepper

Spaghetti with Pecorino Romano and Black Pepper
Spaghetti with Pecorino Romano and Black Pepper
Cacio e Pepe For this recipe, you need to grate the cheese with the ragged-edged holes of a box grater for ease of melting. Don't use the small teardrop-shaped holes or a rasp, as your cheese will clump up in the bowl.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 first-course servings
Italian Pasta Vegetarian Quick & Easy Parmesan Gourmet
  • 2 teaspoons black peppercorns
  • 1/2 lb spaghetti
  • 2 1/2 oz very finely grated pecorino romano (3/4 cup plus 2 tablespoons) or parmigiano-reggiano plus additional for serving
  • Carbohydrate 43 g(14%)
  • Fat 1 g(1%)
  • Fiber 2 g(9%)
  • Protein 8 g(15%)
  • Saturated Fat 0 g(1%)
  • Sodium 4 mg(0%)
  • Calories 214

Preparation Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet. Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry. Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water. Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.