INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghettoni Grossi No. 220
200 g Pecorino Romano
Peppercorns, to taste
DIRECTIONS
Toast the peppercorns quickly by tossing vigorously in a sauté pan over medium heat for about 2 minutes, without letting them burn. Crush with a mortar. Cook the Spaghettoni in a pot of lightly salted water. Meanwhile, grate the Pecorino Romano cheese and stir in the crushed pepper. Mix well to blend. Prepare a Pecorino paste, by adding one ladle of cooking water at a time while continually stirring. Until reaching the desired consistency (you’re looking for something dense like peanut butter at this point — see video). Drain the Spaghettoni a few minutes before they are cooked directly into a sauté pan. Add a bit of cooking water, and toss continuously letting the Spaghettoni release starch into the water. Once cooked, turn off flame. Toss a bit more to cool down the Spaghettoni ever so slightly. Add the pecorino paste and begin tossing and stirring it into the Spaghettoni, with small doses of the still hot cooking water as necessary to render the mixture creamy. (In this phase, you do not want to be cooking over heat at all, as it will cause the cheese to separate). Time to serve. Dinner’s ready!
