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Spaghetti with Romano and Black Tellicherry Peppercorns
2 teaspoons black Tellicherry Peppercorns 1/2 pound spaghetti 2 1/2 ounces very finely grated Romano plus additional for serving Directions: 1. Toast peppercorns in a small skillet over moderately high heat, swirling skillet until peppercorns begin to jump about 3 minutes 2. Coarsely crush peppercorns with a mortar and pestle 3. Cook spaghetti in a 8-quart pot of boiling salted water until al dente 4. Fill a large glass bowl with some hot water to warm bowl 5. Just before spaghetti is finished cooking, drain bowl but do not dry 6. Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl 7. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly 8. If pasta seems dry, toss with some additional cooking water 9. Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese 10. Serve immediately with additional cheese on the side Serves: 4 Calories: 279 Carbohydrates: 45g Dietary Fiber: 1g Fat: 6g Protein: 11g Sugars: 2g |
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