Spaghetti with Pecorino Romano and Black Pepper

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Peppercorn

  Whole peppercorns, black

  2 tsp or 4g

• Parmesan cheese

  Shredded

  2 ½ oz or 71g

Directions

1. Finely grate the Parmesan cheese.
2. Toast the peppercorns in a dry small skillet over medium-high heat, swirling the skillet until fragrant and the peppercorns begin to jump, about 2 to 3 minutes. Coarsely crush the peppercorns using a mortar and pestle or by pressing them with the bottom of a heavy skillet.
3. Cook the spaghetti in a large pot of boiling salted water until al dente.
4. Fill a large glass or ceramic bowl with hot water to warm it. Just before the spaghetti is done, drain the bowl but do not dry it.
5. Reserve 1/2 cup of the pasta cooking water, then drain the pasta quickly in a colander without shaking off excess water. Add the pasta to the warmed bowl. Sprinkle 3/4 cup of cheese and 3 tablespoons of cooking water over the spaghetti and toss quickly. Add more cooking water if the pasta seems dry.
6. Divide the pasta among 4 plates, sprinkle with the crushed pepper and 2 tablespoons of cheese. Serve immediately with additional cheese on the side.