The easiest way to a creamy pasta dish
Ingredients
- 8 oz. Spaghetti
- 7 to 8 ounces (1 cup) Pecorino Romano Cheese (grated very fine) divided into two separate bowls
- Ground black pepper corns to taste
Directions
- In a dry pan, toast black pepper corn over low heat to release their aroma (only a few moments required)
- Take off heat and finely grind using a pepper grinder or mortar and pestle
- Bring a hot of water to a boil and cook pasta according to directions (do not overcook)
- Note: do not through out pasta water
- In a small heat proof bowl add one half of the cheese and about 2-3 tablespoons of pasta water and stir to make a paste
- In a new pan which is off the heat, add the black pepper and add about1 1/2 oz of pasta water to warm the pan. Add the pasta and cheese paste and mix vigorously to develop a creamy sauce
- Sprinkle the remaining cheese over top and continue to toss until the cheese melts through
- If required add a little bit of reserved pasta water to ensure the sauce is creamy
Serve and enjoy
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