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1
Using the largest holes of a grater, grate the cheese.
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2
(This may also be done with a Cuisinart, using a rapid on-off motion, but be careful not to puree or process the cheese.)
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3
The grated cheese should be pelletlike in consistency.
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4
Set aside.
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5
Using a rolling pin and a wooden chopping board, crack the peppercorns as you would in making steak au poivre.
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6
Set aside.
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7
Bring 6 quarts of water to a rapid rolling boil.
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8
While waiting for the water to boil, wash and dry the basil leaves and cut into thin ribbons.
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9
Set aside.
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10
When the water comes to a boil, add salt and, if you are using whole- wheat pasta, a tablespoon of cooking oil to prevent it from sticking.
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11
Add pasta to rapidly boiling water and stir with a long-handled wooden spoon or fork to separate the pasta and bring the water rapidly back to a boil.
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12
Leave to cook at a rapid boil for 5 to 7 minutes, adjusting cooking time according to the type of pasta you are using.
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13
While pasta is cooking, melt the butter in a small saucepan and set aside.
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14
Have ready a warm serving bowl and when the pasta is done, drain quickly and turn into the bowl.
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15
Add the melted butter and toss thoroughly.
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16
Add the grated cheese and toss with the pasta.
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17
Finally add the cracked pepper and mix again.
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18
Serve immediately on warm plates and sprinkle each serving with the ribbons of basil.
