Pasta with Pecorino and Pepper

1. 1

   Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits.

2. 2

   (You can also grind them in a small food mill or coffee grinder.)

3. 3

   Set aside.

4. 4

   Fill a large, heavy-bottomed pot with water and bring to a boil over high heat.

5. 5

   Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente.

6. 6

   Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it.

7. 7

   Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.

8. 8

   Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly.

9. 9

   If the pasta seems dry, add some of the reserved cooking water.

10. 10

    Off the heat, toss in the remaining 1/2 cup Pecorino.

11. 11

    Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

* Per serving · 4 servings · Values may vary.

No additional tips available.