Simple, timeless, and full of character, this dish lets just a handful of ingredients shine. Al dente spaghettoni is swirled with creamy pecorino Romano, fragrant butter, and the bold bite of freshly cracked black peppercorns. The result is a velvety, peppery pasta that feels both rustic and refined—a classic Italian favorite that proves less truly can be more.
- 1/2 spaghettoni
- 2 tablespoons unsalted Butter
- 2 teaspoons black Peppercorns (Freshley Cracked)
- 100 grams Pecorino Romano (Freshly Grated)
- 1 spaghettoni
- 4 tablespoons unsalted Butter
- 4 teaspoons black Peppercorns (Freshley Cracked)
- 200 grams Pecorino Romano (Freshly Grated)
- 2 1/2 spaghettoni
- 10 tablespoons unsalted Butter
- 10 teaspoons black Peppercorns (Freshley Cracked)
- 500 grams Pecorino Romano (Freshly Grated)
- 5 spaghettoni
- 20 tablespoons unsalted Butter
- 20 teaspoons black Peppercorns (Freshley Cracked)
- 1000 grams Pecorino Romano (Freshly Grated)
1. Bring a large pasta pot filled with water to a boil, and lightly season with salt.
2. Add the pasta and cook for 3 minutes short of the box's instructions.
3. Meanwhile, to a medium saute pan, add butter over medium heat and freshly cracked black peppercorns.
4. Allow peppercorns to toast for 30 seconds. Add a ladleful of water and lower the heat.
5. Add freshly grated pecorino to a large bowl. Slowly add 2 ladlefuls of water to the grated cheese, whisking it extremely fast to create a paste. Set aside.
6. Remove pasta from water and add it directly to butter, peppercorns, and water. Toss until pasta is evenly coated. Remove from heat.
7. Add pasta mixture to cheese mixture and stir together very quickly to help the cheese melt.
8. Add ladles of pasta water if needed to loosen the sauce.
9. Remove the pasta to a plate, and garnish with more freshly cracked black pepper and grated pecorino.