Spaghetti With Crushed Black Pepper And Pecorino Cheese Recipes
SPAGHETTI WITH CRUSHED BLACK PEPPER AND PECORINO CHEESE
Here is a classic pasta, as delicious as it is simple and fast. But because it is such a minimalist creation, every ingredient is of utmost importance. Use a very good authentic pecorino, one produced in Lazio (the Italian region where Rome is located), Tuscany, or Sardinia. The cheese is at its best when aged only 8 to 10 months. And grind the black peppercorns just before making the dish-I like to crush the black pepper by hand in a mortar, into coarse bits that explode with flavor as I enjoy the pasta.
Yield serves 6
Number Of Ingredients 4
Steps:
- Bring a big pot of salted water to the boil.
- Grind the peppercorns very coarsely, preferably crushing them in a mortar with a pestle or in a spice grinder.
- Warm up a big bowl for mixing and serving the pasta-use some of the pasta water to heat the bowl, if you like.
- Cook the spaghetti until al dente. Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.
- Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly. As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments-add more pepper or cheese to taste.
- Serve right away, while the spaghetti is very hot.
PASTA WITH PECORINO AND PEPPER
Provided by Ina Garten
Categories main-dish
Time 20m
Yield 2 dinner servings, 3 appetizer servings
Number Of Ingredients 7
Steps:
- Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
- Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
- Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
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