A rustic and comforting Tuscan dish that uses the transformative properties of heat to meld sharp pecorino and expressive black pepper into a silky coating for the thick spaghetti, embodying the spirit of elemental simplicity.
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Cook the pici pasta until al dente.
Reserve some pasta cooking water and drain the pasta.
Heat olive oil in a pan and add black pepper to toast slightly.
Add the pasta and some cooking water to the pan.
Remove from heat and stir in grated Pecorino until a creamy sauce forms.
Adjust seasoning with salt and serve immediately.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
