Ingredients
Instructions
- Toast the whole black peppercorns in a dry pan over medium heat until fragrant about 2 minutes
- Grind the toasted peppercorns coarsely using a pepper mill or mortar and pestle
- In a small bowl mix the cornstarch with 40ml cold water until well combined
- Heat the cornstarch mixture in a small saucepan over medium heat stirring constantly until it forms a translucent gel then let it cool to room temperature
- Bring 1L of water to a boil in a large pot add salt
- Cook the pasta according to package instructions until al dente
- While pasta cooks combine the cooled cornstarch gel with the grated Pecorino Romano and half of the ground black pepper in a blender process until smooth
- Before draining the pasta reserve 240ml of the pasta cooking water
- Return the pasta to the pot add the cheese mixture and stir vigorously
- Gradually add the reserved pasta water while stirring until you achieve a creamy sauce that coats the pasta evenly
- Serve immediately in warmed bowls topped with the remaining ground black pepper
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