Pasta with Pecorino and Pepper
- 1 tablespoon whole black Tellicherry peppercorns
- Kosher salt
- 1/2 pound dried Italian egg pasta
- such as tagliarelle
- 1 cup freshly grated aged Pecorino cheese (4 ounces)
- plus extra for serving
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons minced fresh parsley leaves
Level of difficulty Easy
Cooking time 5mins
Cost Average budget
Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
You'll also love
- Tomato Soup 4.1/5 (28 Votes)
- ham and pea fettuccini 2.3/5 (31 Votes)
- Marinated Grilled Chicken Breast 2.5/5 (14 Votes)
- Healthy Baked Ziti 2.6/5 (8 Votes)
- Frozen chicken fajitas sauce 2.6/5 (9 Votes)
- Chicken Parmesan with Farfalle 2.6/5 (5 Votes)
- Brussels to Give You Muscles 2.6/5 (7 Votes)
- Tricolor Peppers, Arugula, Parmesan 1.6/5 (64 Votes)
Chef Tips and Tricks
Do you put the pasta in without waiting for the water to boil? Add oil? Forget the salt?