Fixing The Most Frustrating Pasta on Earth

Grate a blend of 3 parts pecorino Romano to 1 part Parmesan cheese and mix well.

Toast about 1 tablespoon of whole black peppercorns in a hot pan until fragrant, about a few minutes.

Crack the toasted peppercorns using a mortar and pestle or by placing them in a towel and crushing them with a meat mallet or pan until finely but coarsely ground.

Boil water in a small pot and add a little salt, being careful not to over-salt due to the salty cheese.

Add spaghetti to the boiling water and cook for 9 to 11 minutes until al dente, setting a timer for 9 minutes.

While the pasta cooks, add some of the ground black pepper to the hot pan to create a pepper broth.

Warm a plate by placing it behind the stove or in a low oven to prevent the cheese from seizing when plated.

Once the pasta is halfway cooked, add about 1 cup of pasta water to the pan to keep it warm and develop starchiness.

Check the pasta for doneness and transfer it to the pan with the pepper broth once it reaches al dente.

Add 1 to 2 handfuls of the cheese blend to the pasta and vigorously mix to create a creamy sauce, adjusting with more cheese or pasta water as needed.

Equipment Needed

Allergens