Active Time

　　20 min

　　Total Time

　　20 min

　　We often take black pepper for granted, grinding it onto every dish in sight. But the classic Roman dish cacio e pepe puts this distinctive spice front and center, which is exactly where we have it in this heartier whole-wheat version. Make sure you keep the robust, rib-sticking pasta as hot as possible—it will not only help melt the salty Pecorino but will also intensify the pepper's flavor.

　　

Ingredients

Makes 4 to 6 servings

　　1 tablespoon black peppercorns

　　1 lb dried whole-wheat spaghetti

　　1 1/2 cups grated Pecorino Romano (4 1/2 ounces), divided

　　2 tablespoons chopped flat-leaf parsley (optional)

　　Garnish: extra-virgin olive oil

　　

Step 1

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.

　　

Step 2

Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

　　

Step 3

Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.

　　

Step 4

Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.