Whole-Wheat Pasta with Pecorino and Pepper
- 1 tablespoon black peppercorns
- extra-virgin olive oil
- 2 tablespoons flat-leaf parsley
- 1 pound dried whole-wheat spaghetti
- 1 ½ cups grated Pecorino Romano
Toast peppercorns in a dry small skillet over medium-high heat, shaking skillet, until fragrant and beginning to pop, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel (not terry cloth) and press with bottom of a heavy skillet. Cook spaghetti in a past...