Ingredients
- 1 tablespoon whole black Tellicherry peppercorns
- Kosher salt
- 1/2 pound dried Italian egg pasta, such as tagliarelle
- 1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons minced fresh parsley leaves
Directions
Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
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By jewlz917_5658199
houston, TX
on August 07, 2012
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absolutely delicious !!! so simple and clean but 100% flavour. im definitely adding this to my regulars recipe box.
By kpk129_10344588
chapel hill, NC
on May 31, 2012
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This is one of our favorites. We use a bag of Trader Joe's Egg Pappardelle and add a little more of everything than she says, except the pepper - 1 tbsp is just right there. We grind the pepper in a coffee grinder to save time. I add roasted grape tomatoes which kind of blend with the sauce. We also add steamed broccoli. We've got one of those big pasta pots with a steamer basket so as the pasta water is heating up, we steam the broccoli. Aside from the roasted tomatoes, the recipe is pretty quick. SO YUMMY! For us, it makes about 3 dinner servings.
By BillBrooks
on May 19, 2012
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If you like pasta, and we do, this recipe is delicious. I did add the tomatoes, but did not toss them in with the pasta, which added a nice fresh touch to the peppered pasta. Also, I added some of the pasta water to the mixture of the sauce ingredients before I tossed it and found that that worked just great. I also used high quality tellicherry peppercorns and halved the quantity. A full dose would be very spicy. This recipe is a testament to the fact that recipes don't have to be complicated to be 5-star.
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