Pasta with Pecorino and Pepper

This is really good, especially for those that love pasta.  

Simple and easy to make and full of flavor

Pasta with Pecorino and Pepper

1 tablespoon whole black peppercorns

Kosher salt

1/2 pound dried italian egg pasta 

1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving

2 tablespoons heavy cream

1 tablespoon unsalted butter

2 tablespoons minced fresh parsley leaves

Place peppercorns in a  mortar and pestle and crush them until you have a mixture of coarse and fine bits.   Set aside

Fill a large, heavy-bottomed pot with water and bring to a boil over high heat.  Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente.

   Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it.   

Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.

Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly.   If the pasta seems dry, add some of the reserved cooking water.   

Off the heat. toss in the remaining 1/2 cup Pecorino.   Serve immediately with the extra grated cheese for sprinkling.

**Notes**

If you are not a pepper lover, use only half of the peppercorns.

I used Fettuccine pasta.

I also halved some grape tomatoes and mixed them in right before serving.

Enjoy!