Roman simplicity: pasta, cheese, pepper, magic.
Serves: 2
Ingredients:
• 200g tonnarelli or spaghetti
• 100g Pecorino Romano, finely grated
• 1 teaspoon freshly ground black pepper
• Salt
Instructions:
1. Cook pasta: In salted water until al dente. Reserve 1 cup pasta water.
2. Toast pepper: In a dry pan, toast the pepper until fragrant (about 30 seconds).
3. Emulsify: Add a splash of pasta water to pepper. Off heat, add cheese gradually, stirring to melt.
4. Mix: Toss in pasta and stir vigorously, adding more pasta water until sauce is glossy and coats the strands.
Tips: Use finely grated cheese and avoid direct heat when melting to prevent clumping.
