Recipe from a Classic of Italian Cuisine
Ingredients for 2 People
8 oz (approximately 225 g) of spaghetti
1 1/2 teaspoons of freshly ground black pepper
3/4 cup of freshly grated Parmigiano-Reggiano cheese
3/4 cup of freshly grated Pecorino Romano cheese
2 tablespoons of kosher salt (for the cooking water)
Cooking Instructions
1. Bring a large pot of water to a boil. Add kosher salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions. Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, add the black pepper to a large skillet over medium-high heat and cook for about 2 minutes to toast it.
3. Add ½ cup of the reserved pasta water to the skillet and bring to a simmer. Stir and cook for 1 minute.
4. Drain the pasta and add it to the skillet with the heat off. Add the grated Parmesan and Pecorino cheese. Using tongs, toss until the cheese melts and the pasta is well coated. If the sauce seems dry, add more reserved pasta water a tablespoon at a time.
5. Serve immediately, garnished with additional cheese if desired.
Bon Appetite…!
