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Ingredients

Instructions

  1. Toast the whole black peppercorns in a dry pan over medium heat until fragrant about 2 minutes
  2. Grind the toasted peppercorns coarsely using a pepper mill or mortar and pestle
  3. In a small bowl mix the cornstarch with 40ml cold water until well combined
  4. 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
  5. Bring 1L of water to a boil in a large pot add salt
  6. Cook the pasta according to package instructions until al dente
  7. 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
  8. Before draining the pasta reserve 240ml of the pasta cooking water
  9. Return the pasta to the pot add the cheese mixture and stir vigorously
  10. Gradually add the reserved pasta water while stirring until you achieve a creamy sauce that coats the pasta evenly
  11. Serve immediately in warmed bowls topped with the remaining ground black pepper

Author : astropierre.com

3 1 vote
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