Ingredients
Equipment
Method
- Boil salted water in a large pot. Add spaghetti and cook until al dente, about 8-10 minutes.
- Reserve 1 cup of pasta cooking water before draining.
- In a large skillet over medium heat, toast freshly cracked black pepper for 1 minute until fragrant.
- Add drained spaghetti to the skillet with the toasted pepper. Remove from heat and gradually add grated Pecorino Romano while tossing quickly until creamy.
- If needed, add reserved pasta water gradually until achieving desired creaminess.
- Serve immediately, garnished with extra Pecorino Romano and more cracked pepper.
Nutrition
Notes
Feel free to swap Pecorino Romano for Parmigiano-Reggiano or add crushed red pepper flakes for heat. Store leftovers in an airtight container for up to three days. Reheat gently with a splash of water or broth.