I'd been good for a few days so Jan rewarded me with one of my favourite pastas. It is so simple to make and is outstandingly delicious. There's a recipe here.
This makes it sound more complicated than it is. Cook the spaghetti. Drain but keep some of the water. Melt a little butter in a wok (or similar), add fresh, coarsely ground black pepper. Stir in the pasta with some of the water, add the grated cheese and mix well. Delicious!
BTW, I used a mix of parmesan and pecorino. I think pecorino is more authentic but doubt you'd notice the difference.
It does sound awfully good - I think I'll try it. I was a bit put off by the recipe at first (who roasts their own pepper corns?!) but had already decided I wasn't going to do that. Your commemts reassure me Jan!
It's one of those recipes for times when you haven't time to do anything more complicated or can't be bothered. Simple but delicious. I didn't roast the peppercorns but I did put them in the pestle and mortar - but only because my pepper pot grinds too finely. And I love pepper!
This makes it sound more complicated than it is. Cook the spaghetti. Drain but keep some of the water. Melt a little butter in a wok (or similar), add fresh, coarsely ground black pepper. Stir in the pasta with some of the water, add the grated cheese and mix well. Delicious!
ReplyDeleteBTW, I used a mix of parmesan and pecorino. I think pecorino is more authentic but doubt you'd notice the difference.
It does sound awfully good - I think I'll try it. I was a bit put off by the recipe at first (who roasts their own pepper corns?!) but had already decided I wasn't going to do that. Your commemts reassure me Jan!
ReplyDeleteIt's one of those recipes for times when you haven't time to do anything more complicated or can't be bothered. Simple but delicious. I didn't roast the peppercorns but I did put them in the pestle and mortar - but only because my pepper pot grinds too finely. And I love pepper!
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