Spaghetti with Crushed Black Pepper and Pecorino Cheese

1. 1

   Bring a big pot of salted water to the boil.

2. 2

   Grind the peppercorns very coarsely, preferably crushing them in a mortar with a pestle or in a spice grinder.

3. 3

   Warm up a big bowl for mixing and serving the pastause some of the pasta water to heat the bowl, if you like.

4. 4

   Cook the spaghetti until al dente.

5. 5

   Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.

6. 6

   Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly.

7. 7

   As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condimentsadd more pepper or cheese to taste.

8. 8

   Serve right away, while the spaghetti is very hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.