Description
A simple yet satisfying dish featuring Pecorino Romano cheese and freshly cracked black pepper, perfect for quick dinners.
Ingredients
Scale
- 6 ounces (170 g) spaghetti or bucatini
- 1 cup (100 g) finely grated Pecorino Romano cheese
- 2 teaspoons freshly ground black pepper, toasted
- Salt (for pasta water)
- 2 tablespoons (28 g) unsalted butter, softened
- 1/4 cup (60 ml) heavy cream (optional)
- 1 tablespoon (15 ml) extra virgin olive oil
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Add your spaghetti or bucatini, cooking until it’s just shy of al dente—typically around 8 minutes.
- As your pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the freshly ground black pepper, toasting it for about a minute until fragrant.
- Before draining the pasta, reserve about 1 cup of the cooking water. Drain the pasta without rinsing it.
- In a large mixing bowl, combine the grated Pecorino Romano cheese and optional heavy cream, adding the reserved pasta water. Whisk until the mixture is smooth and creamy.
- Add the drained pasta to the skillet with the toasted pepper and softened butter, tossing it gently over low heat for 1-2 minutes.
- Remove from heat and pour the creamy Pecorino sauce over the pasta. Toss quickly to ensure every strand is coated.
- Serve immediately, topping with extra Pecorino and cracked black pepper.
Notes
Consider pairing with a simple salad or garlic bread. Store leftovers in an airtight container and consume within 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: cheese pasta, black pepper, quick dinner, Italian recipe