Ingredients
8 oz spaghetti (or tonnarelli)
1 cup finely grated Pecorino Romano cheese
1 1/2-2 tsp freshly ground black pepper
Salt (for pasta water)
Instructions
Bring a large pot of well-salted water to a boil and cook pasta until just al dente. Reserve 1 cup pasta water before draining.
Toast the black pepper in a dry skillet over medium heat for 30–60 seconds until fragrant.
Add about ½ cup reserved pasta water to the skillet and bring to a gentle simmer.
Add cooked pasta directly to the skillet and toss to coat.
Remove from heat. Gradually add Pecorino Romano, tossing vigorously and adding small amounts of pasta water until a smooth, glossy sauce forms.
Serve immediately with extra cheese and black pepper.
Notes
Cooking Tips
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Finely grate the cheese (microplane works best) to prevent clumping.
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Remove from heat before adding cheese to avoid a grainy sauce.
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Use freshly cracked black pepper for authentic flavor.
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Pasta water is key—add slowly to control creaminess.
Variations
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Butter-Enhanced: Add 1 tbsp butter for extra richness.
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Protein Boost: Top with crispy pancetta or prosciutto (not traditional, but delicious).
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Different Pasta: Try bucatini, rigatoni, or fettuccine.
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Extra Peppery: Increase black pepper to 2½ tsp for bold heat.
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Lemon Twist: Add a small pinch of lemon zest for brightness.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 18g