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Epicurious

Spaghetti with Crushed Black Pepper and Pecorino Cheese

Here is a classic pasta, as delicious as it is simple and fast. But because it is such a minimalist creation, every ingredient is of utmost importance. Use a very good authentic pecorino, one produced in Lazio (the Italian region where Rome is located), Tuscany, or Sardinia. The cheese is at its best when aged only 8 to 10 months. And grind the black peppercorns just before making the dish—I like to crush the black pepper by hand in a mortar, into coarse bits that explode with flavor as I enjoy the pasta.

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