Method
1. Bring a large pan of salted water to the boil.2. Add the Spaghetti, or pasta of choice, and cook according to the pack instructions.
3. About 5 minutes before the pasta is cooked, scoop a cupful of the cooking water and set aside.
4. Have your peppercorns, cup of pasta water, grated cheese and freshly ground black pepper to hand.
5. Drain the pasta, leave to cool for a minute or so.
6. Off the heat, add the spaghetti back to the pan, along with half the reserved pasta water.
7. Immediately add the cheese, and pepper.
8. Using a combination of tongs and tossing the pan, combine the cheese, pasta, peppercorns and pasta liquid, stirring to emulsify into a delicious sauce.
9. If needed add a little extra cheese or pasta water if too thick.
10. Divide between 2 bowels and serve immediately.
Ingredients
2.5 tsp Opies Pink Peppercorns, drained, soaked in water, rinsed, crushed.
200g Spaghetti, Linguine or Bucatini
100g Pecorino, grated, at room temp
2 tsp freshly ground Black Pepper.
