This suddenly very popular dish literally means ‘cheese & pepper’. Originally a Roman recipe, it’s been adapted in many ways over the internet but find our version below. Pasta recipes are always so easy, quick and 100% satisfying
Ingredients for 2 people
- 300g spaghetti SHOP HERE
- 200g pecorino romano
- Whole Black peppercorns (quantity is according to personal taste)
- The first thing to do is to grate the 200g of Pecorino Romano. Then boil some water in a pan (put about half of what you usually use to cook the pasta, so it will be richer in starch) and once boiling you can salt to taste. Once salted, you can cook the spaghetti.
- Meanwhile, pour the whole peppercorns on a cutting board, then crush them with a pestle for meat or a grinder. Pour half a dose of crushed pepper into a large non-stick frying pan, toast it over low heat, stirring with a wooden scoop, then blend with a couple of ladles of pasta cooking water. The bubbles you will see appear to be due to the starch contained in the water.
- Drain the spaghetti when it is very al dente (keeping aside the cooking water) and pour it directly into the pan with the roasted black pepper. Stir with a pair of kitchen tongs and add a ladle of water or two as needed, to continue cooking.
- In the meantime, whilst the pasta is cooking, take care of the Pecorino cream (do not start this before because the cream would be too thick). Pour about half a dose of grated Pecorino in a bowl. Add a ladle of cooking water to the grated Pecorino. Mix with a whisk vigorously and add more water as needed. Then add the remaining amount of Pecorino, whisk, add more water if needed to avoid any lumps. Keep it to the side.
- Finish cooking pasta, before adding the Pecorino cream. Turn off the heat of the pan with the spaghetti and pour in the cream of Pecorino. Whilst pouring the Pecorino cream on the spaghetti, stir continuously with the kitchen tongs, add more grated pecorino if you wish and then serve your spaghetti. Season with the remaining pepper. Taste the creaminess!