Spaghetti with Pecorino Romano and Black Pepper

1. 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.

2. 2

   Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.

3. 3

   Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

4. 4

   Fill a large glass or ceramic bowl with some hot water to warm bowl.

5. 5

   Just before spaghetti is finished cooking, drain bowl but do not dry.

6. 6

   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.

7. 7

   Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly.

8. 8

   If pasta seems dry, toss with some additional cooking water.

9. 9

   Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total).

10. 10

    Serve immediately with additional cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.