About the Recipe
8 oz spaghettini
2 tbsp unsalted butter
1 cup freshly grated Pecorino Romano
1/2 teaspoon cracked black pepper
Bring well-salted water to a boil and add the spaghettini, cook until el dente
Grind your peppercorns in a mortar and pestle, or - if you don't have that - put them in a plastic bag and batter them with a rolling pin. Or a light hammer if everything else fails!
Pop the ground pepper into a dry, hot pan and toast them until you really smell the pepper. You might get a bit of smoke - get ready with the water!
Add a couple of ladles of water from the pasta - watch out for the hit of steam and pepper!
Stir it through
Grate the pecorino cheese into a bowl
Add a ladle of pasta water to the bowl and stir the cheese into a thick cream
Transfer the el dente pasta to the pan with the pepper
Don't drain the pasta, just tong it across with any water clinging to it. Keep the pasta water in the pot in case you need to add any to the pan
Cook the pasta for another 2 minutes in the pan, stirring the pepper water through it, and add more water if necessary
Add your bowl of pecorino/water cream and stir it through
Plate it up - you're done!
Sprinkle some fresh pepper and grated pecorino over the servings