Ultra-simple Roman pasta, coated in a cream of pecorino and freshly ground black pepper. An intense, salty, and silky dish, true to the classic without heavy cream or butter.
Ingredients
- 400 g durum wheat spaghetti or tonnarelli
- 180 g finely grated Pecorino Romano PDO
- 8 g black peppercorns
- 18 g coarse sea salt
- 3 l water
Method
- Grate the pecorino very finely, then let it come to room temperature while the water heats; it should form a soft powder, without large shavings.
- Crush or grind the pepper fairly coarsely, then heat it in a large dry skillet over medium heat until it smells deeply fragrant and slightly smoky.
- Bring the water to a boil in a large pot, salt it moderately, then drop in the pasta and stir at first to prevent sticking.
- Reserve some cooking water when it becomes cloudy and starchy, then pour a little over the pepper to stop the toasting and create a fragrant base.
- Drain the pasta very al dente, transfer to the skillet with the pepper, then toss vigorously off the heat or over very low heat until glossy and still wet.
- Loosen the pecorino in a bowl with warm cooking water, stirring until you get a thick, smooth, lump-free cream.
- Add the pecorino cream to the pasta off the heat, then toss and flip, adding just enough cooking water to get a fluid sauce that coats every strand.
- Serve immediately in warm bowls, with a final grind of pepper; the sauce should be glossy, peppery, and creamy without being watery.
Nutrition
Per serving
- Energy
- 530.5 kcal
- Protein
- 23.91 g
- Carbohydrate
- 77.18 g
- Fat
- 15.07 g
- Fibre
- 3.5 g
- Calcium
- 13.35 mg
- Iron
- 0.64 mg
- Magnesium
- 3.8 mg
