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Bring a large pot of water (at least 6 quarts) to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the boiling water.
While the water is heating, place a large, heavy-bottomed pan or skillet over medium heat. Add the 2 tablespoons of freshly cracked black peppercorns to the dry pan. Toast for 1 to 2 minutes, stirring constantly, until fragrant. Be careful not to burn them. Remove from heat and set aside.
Add the 1 1/2 pounds of spaghetti to the boiling water and cook according to package directions until al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking.
Before draining the pasta, reserve 2 cups of the starchy pasta water. This is crucial for the sauce. Drain the pasta and immediately transfer it to the large pan with the toasted peppercorns (do not rinse).
Add about 1 cup of the reserved hot pasta water to the pan with the pasta and peppercorns. Begin to add the 2 cups of finely grated Pecorino Romano cheese, a little at a time, tossing vigorously with tongs. The key is to create an emulsion, not a melted blob of cheese. Add more pasta water, a tablespoon at a time, as needed, continuing to toss and stir until a creamy, glossy sauce forms and coats the pasta beautifully.
Taste and adjust seasoning if necessary, though the Pecorino Romano and salted pasta water usually provide enough salt. Serve immediately, garnished with extra cracked black pepper and a sprinkle of grated Pecorino Romano, if desired.

Bring a large pot of water (at least 6 quarts) to a rolling boil over high heat. Add 1 tablespoon of kosher salt to the boiling water.
While the water is heating, place a large, heavy-bottomed pan or skillet over medium heat. Add the 2 tablespoons of freshly cracked black peppercorns to the dry pan. Toast for 1 to 2 minutes, stirring constantly, until fragrant. Be careful not to burn them. Remove from heat and set aside.
Add the 1 1/2 pounds of spaghetti to the boiling water and cook according to package directions until al dente, usually 8 to 10 minutes. Stir occasionally to prevent sticking.
Before draining the pasta, reserve 2 cups of the starchy pasta water. This is crucial for the sauce. Drain the pasta and immediately transfer it to the large pan with the toasted peppercorns (do not rinse).
Add about 1 cup of the reserved hot pasta water to the pan with the pasta and peppercorns. Begin to add the 2 cups of finely grated Pecorino Romano cheese, a little at a time, tossing vigorously with tongs. The key is to create an emulsion, not a melted blob of cheese. Add more pasta water, a tablespoon at a time, as needed, continuing to toss and stir until a creamy, glossy sauce forms and coats the pasta beautifully.
Taste and adjust seasoning if necessary, though the Pecorino Romano and salted pasta water usually provide enough salt. Serve immediately, garnished with extra cracked black pepper and a sprinkle of grated Pecorino Romano, if desired.