Whole-Wheat Pasta with Pecorino and Pepper

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Raw

  2 tbsp or 8g

• Romano cheese

  1 ½ cup, grated or 150g

• Peppercorn

  Whole peppercorns, black

  1 tbsp or 6g

• Whole wheat pasta

  Dry

  16 oz or 454g

Directions

1. Chop the parsley.
2. Toast the peppercorns in a dry small skillet over medium-high heat, shaking the skillet until fragrant and beginning to pop, about 2 to 3 minutes. Coarsely crush the peppercorns using a mortar and pestle or by wrapping them in a kitchen towel and pressing with the bottom of a heavy skillet.
3. Cook the spaghetti in a large pot of boiling salted water (2 tablespoons salt for 6 quarts of water) until al dente.
4. While the pasta cooks, fill a large ceramic bowl with hot water to warm it. Just before the pasta is done, drain the bowl but do not dry it.
5. Reserve 1 cup of the pasta-cooking water, then quickly drain the pasta without shaking off excess water and add it to the warm bowl. Sprinkle 1 1/4 cups of cheese and 1/2 cup of cooking water evenly over the pasta and toss quickly. Toss in the parsley and 2 teaspoons of crushed pepper. If the pasta seems dry, add more cooking water. Serve immediately, sprinkled with the remaining pepper and cheese, with additional cheese on the side.

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