This is another Lidia Bastianich favorite. I serve this pasta with roasted or grilled vegetables - it tastes especially great with roasted summer vegetables - and especially roasted tomatoes.
This dish is as delicious as it is simple and fast. But because it is such a minimalist creation every ingredient is of utmost importance. Use a very good and authentic Pecorino. (The cheese is at its best when aged only 8-10 months). And grind the black peppercorns just before making the dish. (Lidia likes to crush the black pepper by hand in a mortar, into coarse bits that explode with flavor when you enjoy the pasta.)
Serves 6:
2 tablespoons whole black peppercorns, or more to taste
1 pound spaghetti
salt for the pasta water
1½ cups Pecorino-Romano, freshly grated, or more to taste
Bring a big pot of salted water to the boil.
Grind the peppercorns very coarsely, preferably crushing them in a mortar with a pestle or in a spice grinder.
Warm up a big bowl for mixing and serving the pasta-use some of the pasta water to heat the bowl, if you like.
Cook the spaghetti until al dente. Quickly lift it from the pot with tongs, let it drain for an instant then drop it into the warm bowl.
Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta and toss in quickly. As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments-add more pepper or cheese to taste.
Serve right away while the spaghetti is very hot.
This dish is as delicious as it is simple and fast. But because it is such a minimalist creation every ingredient is of utmost importance. Use a very good and authentic Pecorino. (The cheese is at its best when aged only 8-10 months). And grind the black peppercorns just before making the dish. (Lidia likes to crush the black pepper by hand in a mortar, into coarse bits that explode with flavor when you enjoy the pasta.)
Serves 6:
2 tablespoons whole black peppercorns, or more to taste
1 pound spaghetti
salt for the pasta water
1½ cups Pecorino-Romano, freshly grated, or more to taste
Bring a big pot of salted water to the boil.
Grind the peppercorns very coarsely, preferably crushing them in a mortar with a pestle or in a spice grinder.
Warm up a big bowl for mixing and serving the pasta-use some of the pasta water to heat the bowl, if you like.
Cook the spaghetti until al dente. Quickly lift it from the pot with tongs, let it drain for an instant then drop it into the warm bowl.
Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta and toss in quickly. As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments-add more pepper or cheese to taste.
Serve right away while the spaghetti is very hot.