Whole-wheat Pasta With Pecorino And Pepper

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon black peppercorns
• 1 lb dried whole wheat spaghetti
• 1 1/2 cups grated pecorino romano cheese, divided (4 1/2 ounces)
• 2 tablespoons chopped flat leaf parsley (optional)

Recipe

• 1 toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet.
• 2 cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
• 3 meanwhile, fill a large ceramic bowl with hot water to warm it. just before pasta is done cooking, drain bowl but do not dry.
• 4 reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. toss in parsley (if using) and 2 teaspoons crushed pepper. if pasta seems dry, toss with some additional cooking water. serve pasta immediately, sprinkled with remaining pepper and cheese. serve additional cheese on the side.