This is really good, especially for those that love pasta.
Simple and easy to make and full of flavor
Pasta with Pecorino and Pepper
1 tablespoon whole black peppercorns
1/2 pound dried italian egg pasta
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
Place peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. 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 the extra grated cheese for sprinkling.
If you are not a pepper lover, use only half of the peppercorns.
I used Fettuccine pasta.
I also halved some grape tomatoes and mixed them in right before serving.