A simple but bold Italian classic, this spaghetti is made with plenty of black pepper and Pecorino cheese. It gets its silky texture from cheese and pasta water alone, without cream. It is a quick meal made with just a few ingredients.
Cook the spaghetti in plenty of salted water for 1 minute less than the package directions. Before draining, reserve at least one and a half 200 ml measures of the pasta water for the sauce.
Toast the coarsely ground black pepper in a large dry skillet for a few minutes to bring out its aroma; take care not to burn it.
Remove the skillet from the heat and add some pasta water. Gradually sprinkle in the grated cheese, stirring constantly. Caution: the cheese may clump if it comes into direct contact with boiling water.
Add the drained spaghetti to the skillet and toss with the pasta water until creamy. Add more water if needed to loosen the sauce.
Important: Add the cheese to slightly warm pasta water after removing it from the heat, not to boiling water; otherwise, it may clump and become stringy. Toasting the black pepper in the pan brings out the flavor that defines the sauce. Allergen information: Contains dairy and wheat (gluten).
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