– 1 lb pasta (such as spaghetti or bucatini) – 1 1/2 cups grated Pecorino Romano cheese – 2 tsp freshly ground black pepper
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 1/2 cups of pasta cooking water, then drain the pasta.
Toast the Pepper: In a large, deep skillet or pan, toast the freshly ground black pepper over medium heat for 1-2 minutes until fragrant.
Add Pasta Water: Carefully add 1 cup of the reserved pasta cooking water to the skillet with the toasted pepper. Bring it to a simmer.
Create the Cheese Mixture: Gradually add the grated Pecorino Romano cheese to the simmering pasta water, stirring constantly to create a smooth, creamy sauce. If the sauce is too thick, add more reserved pasta water a little at a time until the desired consistency is reached.
Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the creamy, cheesy sauce.
Adjust Consistency: If the sauce is too thick, add a bit more of the reserved pasta water to loosen it up. Toss until the pasta is well coated and creamy.
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