Ingredients
1 lb pasta
1+ Whole Peppercorns
1.5 grated cups Pecorino Cheese
Flat Parsley Leaves
Preparation
In dry pan, roast Pepper corns in dry pan until fragrant. Then coarsely crush with morter or pan.
Cook pasta as directed and while it’s cooking put hot water in bowl for eventual pasta.
When pasta is done, reserve 1.5 cups of pasta water then drain pasta, empty pasta bowl of water and add pasta, cheese, parsley and 2 teaspoons pepper corns to bowl. Add 3/4 cup of reserved water and liberally add more if dish appears dry.
Serve on plates and add extra pepper and cheese as necessary.
