Spaghetti with Pecorino Romano and Black Pepper

Ingredients

• Peppercorn

  Whole peppercorns, black

  2 tsp or 4g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. Toast the whole black peppercorns in a dry skillet over medium-high heat, swirling until fragrant and they begin to jump, 2 to 3 minutes. Coarsely crush with a mortar and pestle or under a heavy skillet.
2. Bring a large pot of well-salted water to a boil and cook the spaghetti until al dente.
3. Warm a large heatproof bowl by filling it with hot water; just before the pasta is ready, pour out the water and do not dry the bowl.
4. Reserve 1/2 cup pasta cooking water, then drain the spaghetti quickly without shaking off excess water. Transfer to the warmed bowl, add about 3/4 of the cheese and a few tablespoons of the hot cooking water, and toss vigorously until glossy and lightly saucy, adding more water as needed.
5. Plate the pasta and finish with the crushed black pepper and the remaining cheese. Serve immediately.