Ingredients
- 12 oz tonnarelli or spaghetti
- 2 cups finely grated Pecorino Romano
- 2 tbsp freshly cracked black pepper
- Pasta water
- 1 tbsp olive oil
Serves four
Quantities above make four portions. Calorie count is per serving.
Method
- Toast black pepper in a dry skillet until fragrant, about 1 minute.
- Cook pasta in salted water until 1 minute shy of al dente. Reserve 2 cups pasta water.
- Add ½ cup pasta water to the pepper skillet, then toss in the drained pasta.
- Remove from heat. Add pecorino gradually, tossing vigorously and adding splash of pasta water to create a creamy emulsion.
- Serve immediately with extra pecorino and pepper on top.
Timing
Allow roughly 4 minutes of preparation and 11 minutes of cooking. Read the method through once before you start so nothing waits on a pan you could have had going already.