Description
A Roman classic of spaghetti, Pecorino Romano, and abundant black pepper — bound together with starchy pasta water, no butter or cream.
Ingredients
Units
Scale
- 1 lb (450 g) spaghetti
- 2 cups (180 g) Pecorino Romano, finely grated
- 2 tsp whole black peppercorns, coarsely cracked
- Salt for pasta water
Instructions
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until just al dente, about 9-10 minutes, reserving 1 1/2 cups (360 ml) of the starchy cooking water before draining.
- While the pasta cooks, toast the cracked black pepper in a large, dry skillet over medium heat for 1-2 minutes, until fragrant. Remove from heat.
- Add 1/2 cup (120 ml) of the reserved pasta water to the skillet with the toasted pepper. Bring to a gentle simmer over medium-low heat.
- Add the drained spaghetti to the skillet and toss to coat, adding more pasta water a splash at a time to keep the pasta moist.
- Remove the skillet from heat. Add the finely grated Pecorino Romano in two or three additions, tossing vigorously and adding small amounts of pasta water as needed to create a creamy, smooth sauce. The cheese must melt into the water without clumping — keep the pan off direct heat to avoid scrambling the cheese.
- Taste and adjust salt if needed. Divide among warmed bowls, finish each plate with a crack of fresh black pepper, and serve immediately.
Notes
- Use the best-quality aged Pecorino Romano you can find, and grate it very finely just before using. Pre-grated cheese contains anti-caking agents that prevent proper emulsification.
- The pasta water is the only sauce binder — no butter, oil, or cream. Undercooking the pasta slightly (pulling it 1 minute early) lets it finish in the skillet and release more starch.
- Keep the heat off or very low when adding the cheese. High heat will cause the Pecorino to seize and turn grainy rather than creamy.
- Prep Time: 5
- Cook Time: 12
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate