Whole Wheat Pasta with Pecorino and Pepper Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons black peppercorn
1 pound dried whole-wheat spaghetti
1.5 cups grated, fresh, Pecorino Romano cheese, divided
2 tablespoons chopped flat-leaf parsley
Extra-virgin olive oil, for garnish
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Directions: |
Directions:Toast peppercorns in a dry, small skillet over medium-high heat, shaking skillet until fragrant and beginning to pop, about two-three minutes. Coarsely crush peppercorns with mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet. Cook spaghetti in a past pot of boiling salted 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 one cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1.25 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley and two teaspoons crushed pepper. If pasta seems dry, toss some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side. |
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Number Of
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Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Recommended: serve with Garlic-Roasted Chicken Breasts (recipe)
We often take black pepper for granted, grinding it into every dish in sight. But the classic Roman dish cacio e pepe puts this distinctive spice front and center. Make sure you keep the robust rib-sticking pasta as hot as possible - it will not only help melt the salty Pecorino, but will also intensify the pepper's flavor.
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