Spaghetti with Pecorino Romano and Black Pepper

Ingredients

• Spaghetti

  Dry, unenriched

  8 oz or 227g

• Peppercorn

  Whole peppercorns, black

  2 tsp or 4g

• Parmesan cheese

  Grated

  2 ½ oz or 71g

Directions

1. PREPARATION: Finely grate parmesan.
2. Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
3. Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
4. Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
5. Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
6. Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

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