Ingredients:

  • 12 ounces (340 grams) spaghetti or tonnarelli
  • Salt (for pasta water)
  • 1 cup (100 grams) freshly grated Pecorino Romano cheese
  • 1 tablespoon freshly cracked black pepper (adjust to taste)
  • ¼ cup (60 ml) pasta cooking water (reserved from boiling)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions.
  2. In the large skillet, toast the cracked black pepper over medium heat for about 1 minute until fragrant. Reserve ¼ cup of pasta cooking water before draining the pasta.
  3. Add the drained pasta to the skillet with the toasted pepper. Gradually mix in the reserved pasta water and Pecorino Romano cheese, stirring vigorously to create a creamy sauce.
  4. Plate the pasta and top with additional cheese and a sprinkle of black pepper. Serve immediately