6 Servings 20 min Cook
1 Tbsp Olive Oil
2 Tbsp Parsley
1 1/2 Cup, grated Romano Cheese
1 Tbsp Peppercorn
16 Oz Spaghetti
PREPARATION: Chop parsley.
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.
Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, fill a large ceramic bowl with hot water to warm it.
Just before pasta is done cooking, drain bowl but do not dry.
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.
