Description
A classic Roman pasta made with aged Pecorino cheese, freshly cracked black pepper, and starchy pasta water. This simple dish creates a rich, glossy, and comforting sauce without any cream.
Ingredients
8 oz spaghetti or tonnarelli
1 cup finely grated aged Pecorino cheese
2 teaspoons freshly cracked black pepper
1 1/2 cups reserved pasta water
Salt for boiling water
Instructions
- Bring a large pot of lightly salted water to a boil and cook the pasta until al dente.
- Reserve 1 1/2 cups of pasta water, then drain the pasta.
- Toast the cracked black pepper in a large skillet over medium heat for 1 minute until fragrant.
- Pour 1 cup of reserved pasta water into the skillet and bring it to a gentle simmer.
- Add the cooked pasta and toss well to coat evenly.
- Lower the heat and gradually stir in the aged Pecorino cheese while tossing continuously until a creamy sauce forms.
- Add additional pasta water a little at a time until the sauce is glossy and smooth.
- Serve immediately with extra Pecorino cheese and freshly cracked black pepper if desired.
Notes
Tonnarelli can be used for a more traditional Roman texture.
Mix Pecorino with a small amount of Parmesan for a milder flavor.
If the cheese clumps, reduce the heat and add the cheese more gradually.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
