Pasta with Pecorino and Pepper For 2

Enjoyed Pasta with Pecorino and Pepper at Botte Bar in Astoria with cousin Veronica and her husband Eugene. I had to find the recipe. So Simple. So Delicious. So Satisfying. Thank You Ina Garten for the inspiration – Food Network

1/2 tablespoon crushed black pepper – more or less to taste

Kosher salt

1/2 pound dried 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 – optional

  1. 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.
  2. 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.