Whole-Wheat Pasta with Pecorino and Pepper

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Freeze-dried

  2 tbsp or 0.8g

• Romano cheese

  1 ½ cup, grated or 150g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

Directions

1. PREPARATION: Chop parsley.
2. Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.
3. Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
4. Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.
5. Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.

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