Spaghetti with Pecorino Romano and Black Pepper

Serves 4-6

Ingredients

½ lb – Ricossa Spaghetti
2 tbsp – Merchants Black peppercorns

Instructions

1. Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.

2. Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

3. Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.

4. Reserve ½ cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl.

5. Sprinkle ¾ cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.

6. Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.