Description
The Roman Classic! I think it’s one of the most underrated pasta dishes. Maybe it’s because it basically contains only two ingredients, but that’s actually what makes this dish so unique.
Ingredients
Scale
- 300g pasta (spaghetti or bucatini)
- 150g Pecorino Romano (freshly grated)
- 1 1/2 tsp good quality black peppercorns (freshly ground)
- Pasta water
- Salt
Instructions
- Cook pasta in a pot of boiling salted water. Stir occasionally.
- Toast your peppercorns in a pan for a minute and grind them finely. Add to the same pan (turn the heat off).
- Grate the cheese finely and mix with a little bit of pasta water to create a nice paste mixture.
- Pour some pasta water over the freshly ground black pepper into the pan. Turn the heat on.
- Before your pasta is al dente, start transferring pasta into the pan. Add more pasta water as needed to keep the sauce creamy.
- When spaghetti is al dente, turn off the heat and add the cheese mixture. Start mixing immediately to incorporate well.
- Serve topped with extra pecorino cheese and freshly ground black pepper.
Notes
Use quality ingredients. Pecorino cheese is a must.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 2 Servings
- Calories: Amount per serving: 729
- Sugar: 2.7g
- Sodium: 3842mg
- Fat: 24.9g
- Saturated Fat: 19.3g
- Carbohydrates: 82.8g
- Fiber: 0.3g
- Protein: 35.8g
- Cholesterol: 190mg