(serves 2-3)
Feature: Spaghettoni
Ingredients:
- 14 oz Spaghettone or bucatini Felicetti
- 1 1/2 cups Pecorino Romano DOP, finely grated (use 12-month aged Pecorino Romano DOP)
- Freshly ground black pepper, to taste
- Salt, to taste
Step 1: Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about 1 cup of pasta water before draining the pasta.
Step 2: Toast the pepper: In a large pan, toast freshly ground black pepper over medium heat for about 1 minute, or until fragrant.
Step 3: Make the cheese sauce: While the pasta is cooking, place the grated Pecorino Romano in a bowl. Add a small amount (start with 1/4 cup) of the reserved pasta water to the cheese and stir until it forms a thick, smooth paste.
Step 4: Combine: Transfer the cooked pasta to the pan with the toasted pepper, and toss with a bit of the reserved pasta water. Turn off the heat, and then add the Pecorino Romano mixture. Toss everything together to evenly coat the pasta. If the sauce is too thick, add more pasta water as needed.
Step 5: Finish and serve: Taste the pasta and adjust with more black pepper or salt, if desired. Serve immediately. Buon Appetito!
