Ingredients
- 1 ea. Jacobsen Salt Co. Disco di Sale
- 8 oz. Flour + Water Foods Organic Spaghetti (½ a box)
- 2 tsp. Freshly cracked Jacobsen Salt Co. Tellicherry black pepper (plus additional for garnish)
- 4 oz. Pecorino Romano, freshly grated using a microplane or other fine grater (plus additional for garnish)
- 2 oz. Parmigiano Reggiano, freshly grated using a microplane or other fine grater
- 1.5 oz. butter
Method
Make sure to have all your ingredients and equipment ready. The recipe comes together in as much time as it takes to cook the noodles.
Bring 4 quarts of water to a boil in a 6 quart pot. Season the water with 1 Jacobsen Salt Co. Disco di Sale tablet. Drop the spaghetti into the boiling water and stir occasionally so the noodles cook evenly and don’t settle to the bottom of the pan and stick.
Meanwhile, add the freshly cracked black pepper to a 12” high sided saute pan and toast for one minute over medium high heat. Once the peppercorns are fragrant, turn off the heat and reserve as is.
Transfer ¾ of a cup of starchy pasta water to the blender along with cheeses and butter. Blend on high speed for 30 seconds. The consistency should resemble heavy cream.
Once the pasta is just ever so slightly undercooked, remove it from the water, directly into the saute pan with the toasted black pepper. Add the cheese mix from the blender and turn the heat onto medium. At this point, you must stir constantly so the cheese doesn’t have a chance to sieve up and clump. Cook until the sauce just begins to cling to the noodles (about 90 seconds). Turn off heat and continue stirring vigorously for an additional 90 seconds. Transfer to serving plates and garnish with additional freshly grated Pecorino and cracked pepper. Enjoy immediately!
