Whole-Wheat Pasta with Pecorino and Pepper

Whole-Wheat Pasta with Pecorino and Pepper
Photo by Romulo Yanes


  • extra-virgin olive oil
  • 1 tablespoon black peppercorns
  • 1 ½ cups grated Pecorino Romano
  • 2 tablespoons flat-leaf parsley
  • 1 pound dried whole-wheat spaghetti

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...

View full recipe at Epicurious


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