Spaghetti with Pecorino Romano and Black Pepper |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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. Ingredients:
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 |
Directions:
1. 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.
2. Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
3. 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.
4. 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.
5. Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.
|
|