Ingredients
Scale
- 400g of high-quality spaghetti or tonnarelli
- 2 teaspoons freshly ground black pepper
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese (optional but recommended)
- 2 tablespoons olive oil
- Salt to taste
- Water for boiling the pasta
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, reserving about a cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the freshly ground black pepper and toast for about 1 minute, stirring constantly.
- Reduce heat to low. Add a ladle of reserved pasta water, then gradually stir in the grated Pecorino Romano and Parmesan cheese if using. Keep stirring until the cheese melts into a smooth, creamy sauce.
- Add the drained pasta to the skillet, tossing vigorously to coat each strand with the cheese and pepper sauce. Incorporate more pasta water if needed to achieve a velvety, glossy consistency.
Notes
- Use freshly ground black pepper for maximum flavor and aroma.
- Reserve ample pasta water as it is crucial for achieving the perfect creamy sauce.
- Cook the pasta al dente to prevent it from becoming too soft when mixed with the sauce.
- Serve immediately for optimal flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
