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🍳 Step-by-Step Instructions:
1. Boil Pasta Water:
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Bring a large pot of lightly salted water to a boil (less salty than usual — Pecorino is salty).
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Cook pasta until just al dente. Reserve at least 1 cup of the pasta water before draining.
2. Toast the Pepper:
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In a large skillet (preferably stainless steel), toast the black pepper over medium heat for about 1 minute, until fragrant.
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Add ½ cup of pasta water to the pan and stir. Let it bubble gently.
3. Make the Cheese Paste:
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While pasta finishes boiling, mix the grated Pecorino with a splash of warm pasta water in a bowl to form a thick, smooth paste. Stir until creamy — it should resemble a loose ricotta texture.
4. Combine Pasta & Sauce:
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Add the drained pasta to the skillet with pepper water.
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Toss well for 30 seconds to coat.
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Remove the pan from heat, then stir in the cheese paste off the heat (this prevents clumping or curdling).
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Add more pasta water as needed to loosen the sauce — it should become silky and coat the noodles.
5. Serve Immediately:
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Plate the pasta and top with more freshly ground pepper and extra Pecorino if desired.
👩🍳 Tips for Success:
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Use finely grated cheese — almost powdery — so it melts easily.
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Don’t let the cheese come into contact with too much heat; it will clump.
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Pasta water is essential — it emulsifies the cheese and pepper into a smooth sauce.
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Freshly ground pepper is key for real flavor.
🧂 Optional Add-Ons (Non-Traditional):
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A small knob of butter for richness
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Lemon zest for brightness
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Swap Pecorino with Parmigiano (not traditional, but milder)
Would you like a one-pan shortcut version or a visual guide on how to mix the cheese without clumping?
