Whole-Wheat Pasta with Pecorino and Pepper

Ingredients for Whole-Wheat Pasta with Pecorino and Pepper

• 1 tablespoon black peppercorns

• 450g dried whole-wheat spaghetti

• 230g grated Pecorino Romano (130g), divided

• 2 tablespoons chopped flat-leaf parsley (optional)

• Garnish: extra-virgin olive oil

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.

Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until al dente.

Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.

Reserve 240ml pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 300ml cheese and 120ml 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.

Avvertenza

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