Description
- Discover the creamy goodness of Velvety Roman Pecorino and Pepper Pasta with this easy, authentic recipe. Perfect for any occasion
Ingredients
Scale
- 200g of freshly grated pecorino cheese
- 2 tsp of black peppercorns
- 400g pasta of your choice
- Freshly grated Parmigiano Reggiano and ground black pepper for serving
Instructions
- Toast the peppercorns in a dry frying pan over medium heat until fragrant, about 2 minutes, stirring frequently to prevent burning. Roughly crush the toasted peppercorns.
- Cook the pasta in a large pot of generously salted boiling water until al dente, about 4-6 minutes.
- In a large serving bowl, combine the freshly grated pecorino cheese and crushed black peppercorns. Gradually add a cup of the pasta’s boiling cooking water, constantly stirring to melt the cheese and form a silky, smooth sauce.
- Add the hot pasta to the bowl and toss vigorously to coat with the sauce.
- Serve with additional freshly grated Parmigiano Reggiano and a sprinkle of ground black pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 600 kcal per serving
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