Pasta with black pepper and pecorino cheese

Ingredients:

• 220 g dry Italian egg pasta, such as tagliatelle
• 1 tbsp. black peppercorns (Tellicherry)
• 1 cup freshly grated pecorino cheese (110 g) + extra for serving
• 2 tbsp. heavy cream
• 1 tbsp unsalted butter
• 2 tablespoons chopped fresh parsley leaves

Preparation:

1. Place the peppercorns in a mortar and pestle and grind them until you have a mixture of coarse and fine pieces. You can also grind the peppercorns in a small spice grinder or coffee grinder. Set aside.
2. Fill a large, heavy-bottomed saucepan with water and bring to a boil over high heat. Add 1 tablespoon of salt, add the pasta, and cook according to the package directions until al dente. Pour 1 cup of the pasta cooking water into a measuring cup and set aside. Drain the pasta in a colander and return it to the saucepan without waiting for the water to drain.
3. Working quickly over very low heat, combine the pasta with 1/2 cup grated Pecorino, ground black pepper, cream, butter, parsley, and 1 teaspoon salt. If the pasta seems dry, add a little of the reserved cooking water. Turn off the heat and stir in 1/2 cup Pecorino. Serve immediately, with extra grated Pecorino on the side.