I recently came across a recipe at smittenkitchen.com which I want to try. I like that it’s more traditional, in the sense that the sauce contains only cheese and pepper. Nonetheless, this recipe is by far the most foolproof I have tried.
1 tablespoon whole black Tellicherry peppercorns (I buy on Amazon)
1/2 pound dried Italian egg pasta, such as tagliatelle (I use 1 lb spaghetti)
1 cup freshly grated aged Pecorino Romano cheese (4 ounces), plus extra for serving (parmesan works too)
2 tablespoons heavy cream (I use half-and-half or olive oil)
1 tablespoon butter
Freshly grate some black pepper or place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
Add 1 tablespoon salt to a pot of boiling water and the pasta; cook until al dente.
Before you drain the pasta, ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it.
Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the pepper, cream, butter, parsley, and 1 teaspoon salt, tossing constantly.
If the pasta seems dry, add some of the reserved pasta water.
Off the heat, toss in the remaining 1/2 cup Pecorino.
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