A simple yet ambitious Italian classic: this spaghetti, made with plenty of black pepper and pecorino cheese, gains a silky consistency using only cheese and pasta water, without cream. A quick meal option prepared in minutes with just a few ingredients.
Boil the spaghetti in plenty of salted water for 1 minute less than the package instructions; before draining, set aside at least 1.5 cups of the cooking water, as the sauce is made with this water.
Toast the coarsely ground black pepper in a wide pan without oil for a few minutes to release its aroma; be careful not to burn it.
Remove the pan from the heat and add a bit of the cooking water, then sprinkle in the grated cheese gradually while stirring constantly. Caution: if the cheese meets boiling water directly, it may clump.
Add the drained spaghetti to the pan and toss together with the cooking water until you achieve a creamy consistency; add more water if needed to thin it out.
Important: Add the cheese to lukewarm boiling water taken off the heat, not to boiling water, otherwise the cheese clumps and forms a stringy texture. Toasting the black pepper in the pan to release its aroma defines the character of the sauce. Allergen: contains dairy and wheat (gluten).
If you grate the cheese with the finest-holed grater, it blends much more easily with the liquid, giving you a smooth sauce.
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