Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Finely grate the pecorino. Crush the black pepper and toast it in a dry pan until fragrant.
- Boil the spaghetti in a smaller-than-usual pot of salted water. Scoop out starchy pasta water into the pepper pan.
- Whisk most of the pecorino with a ladle of hot pasta water into a thick paste.
- Drain the spaghetti al dente into the pepper pan off the heat.
- Toss with the pecorino paste, adding pasta water until the sauce is glossy. Serve with the remaining pecorino and more black pepper.
Shopping tip
Pecorino Romano quality varies in Portugal. Parmesan can stand in, or mix the two. Cook the spaghetti in less water than usual so it stays starchy.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.