BLACK PEPPER PASTA SAUCE RECIPES

SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER RECIPE ...

Spaghetti with Pecorino Romano and Black Pepper Recipe ... image

_Cacio e Pepe_ For this recipe, you need to grate the cheese with the ragged-edged holes of a box grater for ease of melting. Don't use the small teardrop-shaped holes or a rasp, as your cheese will clump up in the bowl.

Provided by EPICURIOUS.COM

Total Time 20 min

Cook Time 20 min

Yield Makes 4 first-course servings

Number Of Ingredients 3

Ingredients

2 teaspoons black peppercorns
1/2 lb spaghetti
2 1/2 oz very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving

Steps:

Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
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. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.

BARILLA® LINGUINE WITH ROMANO CHEESE & BLACK PEPPER | BARILLA

Barilla® Linguine with Romano Cheese & Black Pepper | Barilla image

Looking for a quick pasta recipe? Try this step-by-step recipe for Barilla® Linguine with Romano Cheese & Black Pepper for a delicious meal!

Provided by Barilla

Prep Time 00:05

Cook Time 00:10

Yield 8

Number Of Ingredients 6

Ingredients

1 box Barilla® Linguine
1 tablespoon black pepper, freshly ground
6 tablespoons extra virgin olive oil
6 tablespoons unsalted butter
½ cup Pecorino Romano cheese, plus extra for serving freshly grated
Sea salt to taste

Steps:

Bring 4 quarts of water to a boil, add salt to taste.
Add pepper to a 12- to 14-inch skillet and toast over medium heat, stirring until fragrant, about 20 seconds.
Add olive oil and butter and stir occasionally until the butter has melted.
Remove from the heat.
Cook pasta according to the package directions.
Drain, reserving about ½ cup of the pasta cooking water.
Add ¼ cup of the reserved pasta water to the oil and butter mixture, then add the linguine and stir.
Stir in the cheeses, add a splash or two more of the reserved pasta if necessary to loosen the sauce.
Serve immediately, with additional Pecorino Romano cheese on the side.

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