Scale
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
Instructions
- 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.
Notes
Recipe adapted from Ina Garten
myWW points: Blue 6; Green 6; Purple 6
- Category: Easy
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 264
- Sugar: 2g
- Sodium: 396mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 11g