Directions
- 1Remove the rind from the Pecorino Romano cheese and set it aside.
- 2Grate the Pecorino Romano cheese and set it aside.
- 3Add black peppercorns to a mortar and grind them. Set aside three quarters of the ground pepper.
- 4Boil water in a pot.
- 5Add a handful of sea salt to the boiling water.
- 6Add the pasta to the boiling water and cook for 6 minutes.
- 7Over low heat, add three quarters of the ground pepper to a pan and lightly toast it.
- 8Add a ladle of pasta water to the toasted pepper.
- 9Add the cheese rind to the pan.
- 10Once the pasta is ready, remove the rind from the pan.
- 11Add the pasta to the pan with the pepper broth.
- 12Add another ladle of pasta water to the pan.
- 13Finish cooking the pasta in the pan until al dente.
- 14Once the pasta is al dente, kill the heat.
- 15Add the grated cheese little by little, mixing as you go.
- 16Adjust the consistency of the sauce with pasta water, if needed.
- 17Serve the pasta in a bowl.
- 18Pour the sauce over the pasta.
- 19Finish with more grated cheese.
- 20Finish with the remaining ground pepper.
Ingredients
- 120 g Pecorino Romano
- 8 g Black peppercorns
- 160 g Spaghetti
- handful sea salt
Equipment
knifegraterscalemortarpestlepottongspanladlespatulabowlfork
Tips
- Make sure the Pecorino Romano is high quality.
- If you don’t have cheese rind it’s great still.
- Once al dente, turn off heat and wait about 10 seconds before adding cheese.
- Move quickly when mixing in cheese, and thin it out with pasta water.
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