Description
A classic Roman pasta made with spaghetti, pecorino romano cheese, and freshly cracked black pepper that creates a creamy, silky sauce using simple ingredients and pasta water.
Ingredients
Scale
- 400 grams dry spaghetti
- 1 cup finely grated pecorino romano cheese
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Bring a large pot of salted water to a gentle boil over medium high heat.
- In a large bowl combine the finely grated pecorino romano cheese and freshly cracked black pepper.
- Add the spaghetti to the boiling water and cook according to package instructions until just tender.
- Reserve about 1 cup of pasta cooking water, then drain the pasta and transfer it immediately to the bowl with the cheese and pepper.
- Gradually add small amounts of the warm pasta water while tossing the pasta continuously until a creamy sauce forms that coats the spaghetti.
- Drizzle olive oil over the pasta and toss again to enhance the silky texture.
- Serve immediately in bowls and finish with extra grated cheese and freshly cracked black pepper.
Notes
- Use freshly grated cheese for a smoother and creamier sauce.
- Always reserve pasta water as it helps create the signature silky texture.
- Toss the pasta quickly while hot so the cheese melts evenly.
- Adjust the amount of black pepper depending on your preferred spice level.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 20 mg
Keywords: roman pasta, italian pasta recipe, pecorino romano pasta, creamy spaghetti recipe, black pepper pasta