Chalmers Pecorino Recipe

Bring water to boil

Fill a large pot with 4–5 quarts (approximately 3.8–4.7 liters) of water. Bring to a rolling boil over high heat. Add 1 tablespoon coarse salt when boiling.

Cook pasta

Add 12 oz spaghetti (or tonnarelli) and stir so strands don't stick. Cook until just shy of al dente per package instructions (about 8–9 minutes depending on pasta) — you want the pasta a touch firmer than you prefer since it will finish cooking in the sauce.

Reserve pasta water

Before draining, scoop and reserve 2 cups of hot pasta cooking water into a heatproof measuring cup or bowl. Do not rinse pasta. Drain the pasta and set aside briefly.

Toast pepper

While the pasta cooks, warm a dry skillet over medium heat. Add the 1/2 teaspoon of additional ground black pepper and toast for 30–45 seconds, shaking the pan constantly, until fragrant. Remove from heat and set aside.

Make pecorino emulsion

In a large mixing bowl (metal or heatproof), combine 1 3/4 cups finely grated Pecorino Romano with the 2 teaspoons freshly cracked black pepper. Add 1 cup of the reserved hot pasta water and whisk vigorously until a smooth, creamy emulsion forms. The mixture should be loose but creamy — if too thick or crumbly, add more hot pasta water a few tablespoons at a time.

Finish pasta in bowl

Transfer hot drained pasta directly to the bowl with the Pecorino mixture. Using tongs or two forks, toss and fold the pasta quickly and continuously so the cheese coats the strands and the sauce emulsifies. Add additional reserved hot pasta water as needed, up to the remaining 1 cup, a few tablespoons at a time, until you reach a silky, clingy sauce that coats each strand. This should take 1–2 minutes; the pasta will finish cooking in the hot sauce.

Adjust seasoning and serve

Taste and adjust: add a little more grated Pecorino for saltiness or more cracked black pepper to taste. Drizzle 1 teaspoon extra-virgin olive oil over the top if using. Plate the pasta and finish with a light dusting of toasted ground black pepper reserved from the skillet. Serve immediately.