Don’t let this simple sauce fool you – it’s gloriously cheesy and oozing with flavour. It’s important to make sure the Pecorino is finely grated and at room temperature, to ensure it doesn’t clump together and become stringy when combined with the pasta water.
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Yields:
2 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
20 mins
Cal/Serv:
554
Ingredients
1/2Tbsp.
black peppercorns
175g
spaghetti
75g
Pecorino, room temperature, finely grated
25g
butter
Directions
Step 1 Toast pepper in a dry frying pan over medium heat until fragrant. Remove from heat and roughly crush using a pestle and mortar. Set aside.
Step 2Bring a medium pan of salted water to boil and cook pasta according to pack instructions. A couple of minutes into cooking, carefully remove 150ml of the starchy cooking water and leave to cool slightly.
Step 3In a bowl whisk Pecorino and slightly cooled pasta water until fairly smooth. Melt butter in a medium frying pan over low heat and carry on cooking until golden and starting to smell toasty. Remove from heat.
Step 4Drain pasta and add to the butter pan along with the cheese sauce. Carefully toss together until any remaining blobs of cheese have melted and the sauce coats the pasta, this may take a couple of min. Stir through the pepper and serve in warmed bowls.
Don't skip toasting the peppercorns, it adds bags of toasty flavour.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
