– 1 lb pasta (such as spaghetti or linguine) – 1 1/2 cups grated Pecorino Romano cheese – 2 tsp freshly ground black pepper – 1 cup pasta cooking water – 2 tbsp extra virgin olive oil – 1 clove garlic, smashed – 1 small sprig of fresh rosemary
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 1/2 cups of pasta cooking water, then drain the pasta.
Infuse the Olive Oil: While the pasta is cooking, heat the olive oil in a large, deep skillet or pan over medium heat. Add the smashed garlic clove and the sprig of rosemary. Sauté for 2-3 minutes, allowing the flavors to infuse the oil. Remove and discard the garlic and rosemary before they brown.
Toast the Pepper: Add the freshly ground black pepper to the infused oil in the skillet and toast for 1-2 minutes until fragrant.
Add Pasta Water: Carefully add 1 cup of the reserved pasta cooking water to the skillet with the toasted pepper and infused oil. Bring it to a simmer.
Create the Cheese Mixture: Gradually add the grated Pecorino Romano cheese to the simmering pasta water, stirring constantly to create a smooth, creamy sauce. If the sauce is too thick, add more reserved pasta water a little at a time until the desired consistency is reached.
Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the creamy, cheesy sauce.
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