Spaghetti with Pecorino Romano and Black Pepper

Name: Spaghetti with Pecorino Romano and Black Pepper
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons black peppercorns; 71 grams very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving; 227 grams spaghetti

Spaghetti with Pecorino Romano and Black Pepper requires about 20 minutes from start to finish. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. This main course has 285 calories, 14g of protein, and 6g of fat per serving. Head to the store and pick up peppercorns, parmigiano-reggiano plus additional, spaghetti, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Peppercorns

Toast

Wrap

Equipment you will use

Mortar And Pestle

Kitchen Towels

Frying Pan

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

Ingredients you will need

Spaghetti

Water

Equipment you will use

Pot

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.

Ingredients you will need

Spaghetti

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Pasta

Shake

Water

Equipment you will use

Colander

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.

Ingredients you will need

Spaghetti

Cheese