Spaghetti With Crushed Black Pepper And Pecorino Cheese Recipes
SPAGHETTI WITH PECORINO AND BLACK PEPPER
Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
- To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.
Nutrition Facts : Calories 427 g, Fat 9 g, Fiber 2 g, Protein 20 g
SPAGHETTI WITH CRUSHED BLACK PEPPER AND PECORINO CHEESE
Make and share this Spaghetti With Crushed Black Pepper and Pecorino Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring a big pot of salted water to a 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.
Nutrition Facts : Calories 501.8, Fat 16.4, SaturatedFat 9.9, Cholesterol 59.1, Sodium 686.2, Carbohydrate 58.8, Fiber 2.4, Sugar 2.4, Protein 28
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.
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