Directions
- 1Grind the peppercorns using a mortar and pestle.
- 2Lightly toast the ground peppercorns in a pan over medium heat until fragrant.
- 3Bring water to a boil in a pot, add salt, and cook the spaghetti al dente.
- 4Grate the Pecorino Romano cheese using a grater.
- 5Add some of the pasta cooking water to the grated cheese and whisk until a creamy consistency is reached.
- 6Add the cooked spaghetti to the pan with the toasted peppercorns and toss.
- 7Pour the cheese mixture over the spaghetti and stir to combine.
- 8Serve the pasta, and garnish with some more coarsely ground peppercorns.
Ingredients
- 1 small bowl pepercorns
- 100 grams Pecorino Romano cheese
- 500 grams spaghetti
- 1 salt
Equipment
mortar and pestlegraterwoktongswhisk
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