Makes 4 servings
- 2.5 oz Pecorino Romano cheese (Freshly Grated)
- 5.5 oz freshly grated Parmiggiano Reggiano cheese
- 1 tbsp Black Peppercorn (i.e. Tellicherry)
- 1lb Pasta (Spaghetti)
- Olive oil
- Water
- Salt
- Blender
- Pot
- In pot, bring water to boil.
- Add pasta and salt to pot
- Cook pasta to close to al dente. For my spaghetti, this was 7 minutes.
- In a blender, combine:
- 1 cup starchy pasta water
- Black peppercorn
- Pecorino romano cheese
- Parmesan cheese
- Start blender and slowly add in olive oil until sauce is emulsified and has a creamy texture
- Combine pasta and sauce. Top with additional cheese and ground pepper. Serve.
- Key to the getting the creamy texture is the concentration of starch in the pasta water. Use as little water with the pasta to have a higher concentration of starch.