Ingredients
Scale
- 400g (14 oz) spaghetti or tonnarelli pasta
- 1 cup Pecorino Romano cheese, finely grated
- 1–2 teaspoons freshly ground black pepper
- Salt, to taste
- 2 tablespoons extra virgin olive oil (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then reserve about 1 cup of pasta water before draining.
- In a large skillet over medium heat, toast the freshly ground black pepper for about 1 minute until fragrant.
- Add the cooked pasta directly to the skillet with the toasted pepper and toss to coat evenly. Drizzle with olive oil if using.
- Reduce heat to low, then gradually sprinkle the grated Pecorino Romano cheese over the pasta, tossing constantly. Slowly add small amounts of the reserved pasta water to make a creamy sauce that clings to the pasta.
- Immediately transfer the pasta to serving plates, garnish with additional Pecorino Romano or black pepper if desired, and serve hot.
Notes
- Use freshly grated Pecorino Romano for authentic flavor and smoother melting.
- Adjust black pepper quantity to suit your spice preference.
- Make sure to reserve enough pasta water; it is key for achieving the perfect creamy sauce.
- Cook pasta until just al dente to prevent mushiness when mixed with the sauce.
- For extra richness, drizzle a little good quality extra virgin olive oil before serving.
- Prep Time: 10 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: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 45mg