Whole-Wheat Pasta With Pecorino And Pepper

1. 1

   Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.

2. 2

   Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

3. 3

   Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.

4. 4

   Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.