Ingredients
F
For the (Optional) Fresh Pasta:
f
1 ½ - 2 cups flour
e
2 eggs
e
2 egg yolks
o
pinch of kosher salt
o
1 tablespoon olive oil
W
Water as needed
F
For the Sauce:
p
2 tbsp peppercorn
f
3 cups finely grated Pecorino Romano
P
Pasta water
Directions
1
For the Pasta:
1
(Optional) To make your fresh pasta, dump your flour on a work surface and make a well in the middle. Place your yolks in the well and add salt. Add olive oil then use a fork to beat the eggs. Push flour from the edges little by little while beating the eggs. Once it becomes shaggy, start kneading with your hands. Knead for 5-10 minutes adding a teaspoon of water at a time if necessary. Once done, wrap your dough in plastic wrap and let rest for at least 30 minutes.
f
1 ½ - 2 cups flour
e
2 egg yolks
o
of kosher salt
o
1 tablespoon olive oil
W
Water as needed
2
(Optional) Roll out the pasta or run the pasta machine until very thin. Cut off the end of the pasta sheet to make it square. Cut into Spaghetti. Then generously flour the pasta so it doesn’t stick together and place to the side. Cover with plastic wrap so it doesn’t dry out.
3
For the Dish:
1
Toast pepper in a medium heat dry pan until fragrant. Then grind your peppercorns.
p
2 tbsp peppercorn
2
Boil salted water for pasta.
3
Grate cheese into bowl.
f
3 cups finely grated Pecorino Romano
4
Add some of pasta water and whisk. Add more water and whisk until you create a thick cream.
P
Pasta water
5
Add 3/4 pepper to pan on medium low heat. Toast for 30 seconds then add pasta water.
p
1 ½ tbsp peppercorn
P
Pasta water
6
Cook your pasta for 2 minutes (or box directions if used dry).
7
Add al dente pasta to the pepper pan and mix.
8
Turn off heat.
9
Add cream and mix very well.
10
Adjust with pasta water little by little to form a sauce.
P
Pasta water
11
Plate and spoon sauce.Garnish with more cheese and the rest of your pepper. Can drizzle some olive oil. ENJOY.
