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Dry fry the roughly ground pepper corns in a small frying pan until they start to release their aroma.
Put a pot of water onto boil for the pasta. Use a bit less water than you would normally. Add salt once it starts to boil and bring to the boil again.
Cook the pasta al dente according to the instructions on the packet. Take a ladleful of the pasta cooking water and add to the pepper corns. Then keep aside another cupful of the cooking water, drain the pasta and add it to the pan with the peppercorns. I drain the pasta 'wet' meaning it should still have some water with it. Mix the pasta with the pepper.
Add the grated pecorino continue mixing very well until the cheese starts to become creamy.
If too dry add a little more of the cooking water. If too liquid add more cheese.
Serve on heated plates, topped with more grated pecorino and another generous sprinkling of pepper.