Description
A classic Roman pasta dish made with just a few simple ingredients: pecorino Romano cheese, black pepper, and pasta water for an ultra-smooth, creamy sauce.
Ingredients
Scale
- Kosher salt
- 1 tablespoon whole black peppercorns, ground or coarsely crush with a heavy pan, divided
- 1 pound spaghetti or tonnarelli
- 6 tablespoons high-quality extra-virgin olive oil, divided
- 1 1/2 cups (about 6 ounces) finely grated Pecorino Romano cheese
Instructions
- Bring 3 quarts water to a boil in a large pot and season with salt.
- While water heats, add heavy pan or skillet over medium-low heat. Add 2 tablespoons olive oil and half the black pepper. Cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat.
- Add the pasta to the boiling water, and cook until just shy of al dente (about 2 minutes less than package directions).
- Meanwhile, whisk 3/4 cup pasta water into the skillet with the pepper.
- Using tongs, transfer pasta to the skillet and add 1/2 cup pasta water. Increase heat to medium and cook, tossing pasta continuously with tongs, until pasta is al dente and water has thickened to a sauce that coats the pasta, 1 to 2 minutes. Add more pasta water as needed if it becomes too tight.
- Remove from heat, add 1 tablespoon olive oil, Pecorino, and remaining pepper. Toss vigorously to combine and emulsify cheese with pasta water. Taste and add salt if needed.
- Serve immediately with extra Pecorino.
Notes
If the sauce isn’t emulsifying or breaks apart, add more hot pasta water or a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 70g
- Protein: 25g