Keep it simple with this 3-ingredient spaghetti recipe
Why clutter pasta with sauces and too many add-ins? Sometimes you just want to keep it simple. A little fresh cracked pepper and grated cheese is all it takes to turn basic noodles into a tempting dish. Dinner is ready in minutes.
SPAGHETTI WITH CRUSHED BLACK PEPPER AND PECORINO
Total time: About 25 minutes | Serves 6
Note: From “Lidia’s Italy.” Use a very good authentic pecorino, one produced in Lazio, Tuscany or Sardinia. The cheese is at its best when aged only eight to 10 months.
2 tablespoons whole black peppercorns, or more to taste
1 pound spaghetti
1 1/2 cups freshly grated pecorino cheese, or more to taste
1. Bring a big pot of salted water to a boil. Meanwhile, grind the peppercorns very coarsely, preferably crushing them in a mortar with a pestle or in a spice grinder.
2. Warm up a big bowl for mixing and serving the pasta — use some of the pasta water to heat the bowl, if you like. Cook the spaghetti until al dente. Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.
3. Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly. As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments — add more pepper or cheese, or both, to taste. Serve while the spaghetti is very hot.
Each serving: 406 calories; 22 grams protein; 58 grams carbohydrates; 2 grams fiber; 10 grams fat; 6 grams saturated fat; 30 mg. cholesterol; 516 mg. sodium.
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