Bring 2 1/2 quarts water (about 10 cups) to a
boil in a large deep skillet. Add 1 tablespoon
salt and the pasta and cook until just al dente
(1 to 2 minutes less than the label directs).
Meanwhile, put the peppercorns in a small
resealable plastic bag and coarsely crush with
the flat side of a meat mallet or the bottom of
a skillet. Place the crushed peppercorns in a
fine-mesh sieve and discard any dust that falls
through. Heat the olive oil in a small skillet
over medium heat. Add the crushed peppercorns
and cook until sizzling, 1 to 2 minutes. Let
cool slightly, then transfer to a large bowl.
Using tongs, remove the pasta from the boiling
water and transfer to the bowl with the
peppercorn oil along with 2 tablespoons of the
cooking water. (Reserve the remaining cooking
water in the skillet.) Toss the pasta until
coated. Let cool slightly, 1 to 2 minutes. (If
the pasta is too hot, the cheese will clump and
not melt.)
|
Add the cheese to the bowl with the pasta in
three batches, tossing well and adding a few
tablespoons of the reserved cooking water with
each addition; make sure most of the cheese is
melted before adding more. Continue adding the
cooking water, a few tablespoons at a time,
until the pasta is coated in a thick creamy
sauce.
|