In a dry skillet, the crushed peppercorns fill the kitchen with their scent before the pecorino even melts: Place des Épices’ organic MG1 Malabar black pepper, the top grade, lends this pasta a powerful yet measured presence and a long finish.
Serves 2 · 20 min
Ingredients
- 2 tsp Black Peppercorn Malabar (Place des Épices), coarsely crushed, plus an extra grinding to serve
- 7 oz (200 g) spaghetti
- Salt, for the cooking water
- 1 1/2 cups (120 g) pecorino, finely grated
Method
- Toast 2 tsp coarsely crushed Malabar black peppercorns in a large dry skillet for 1 minute.
- Cook 7 oz (200 g) spaghetti in lightly salted water until al dente, reserving 1 cup (240 ml) of the cooking water.
- Add a ladle of pasta water to the pepper, then the spaghetti and, off the heat, 1 1/2 cups (120 g) finely grated pecorino, adding more water until creamy.
- Serve immediately with an extra grinding of pepper.
The star of this recipe: Black Peppercorn Malabar, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
