This dish is cheese and pepper, so the pepper has to be right: fresh-ground, and exactly 2 tsp split between the pan and the plate. Grinder King measures as it grinds, so you never pre-grind into a ramekin or lose count of twists.
How it’s made
- Boil the spaghetti in well-salted water until just shy of al dente. Reserve 1 cup of pasta water.
- Twist Grinder King to 1 tsp and grind directly into a dry skillet. Toast over medium heat until fragrant, about 45 seconds.
- Add the butter and a splash of pasta water. Swirl into a glossy sauce, then add the drained pasta.
- Off the heat, add the Pecorino in handfuls, tossing and loosening with pasta water until creamy.
- Plate, then twist Grinder King to 1 tsp and grind the second teaspoon over the top.
Used in this recipe
Grinder King, $79.00
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