Pasta with black pepper and pecorino cheese
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
This exquisite dish is made with tagliatelle pasta in a fragrant creamy sauce with black pepper and pecorino cheese. Since black pepper is one of the main ingredients in this dish, it's important to use high-quality peppercorns, crushing them in a mortar or spice grinder. Ina Garten recommends Indian tellicherry peppercorns, which have a stronger and richer flavor. Sprinkle with additional grated cheese and enjoy the rich flavor of the pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g dry Italian egg pasta, such as tagliatelle
- 1 tbsp. black peppercorns (Tellicherry)
- 1 cup freshly grated pecorino cheese (110 g) + extra for serving
- 2 tbsp. heavy cream
- 1 tbsp unsalted butter
- 2 tablespoons chopped fresh parsley leaves
We recommend
Recipes with similar ingredients: egg noodles, black peppercorns, Pecorino Romano cheese, cream
Cooking the dish according to the recipe:
- Place the peppercorns in a mortar and pestle and grind them until you have a mixture of coarse and fine pieces. You can also grind the peppercorns in a small spice grinder or coffee grinder. Set aside.
- Fill a large, heavy-bottomed saucepan with water and bring to a boil over high heat. Add 1 tablespoon of salt, add the pasta, and cook according to the package directions until al dente. Pour 1 cup of the pasta cooking water into a measuring cup and set aside. Drain the pasta in a colander and return it to the saucepan without waiting for the water to drain.
- Working quickly over very low heat, combine the pasta with 1/2 cup grated Pecorino, ground black pepper, cream, butter, parsley, and 1 teaspoon salt. If the pasta seems dry, add a little of the reserved cooking water. Turn off the heat and stir in 1/2 cup Pecorino. Serve immediately, with extra grated Pecorino on the side.
Categories:
Similar recipes
