Name: Whole-Wheat Pasta with Pecorino and Pepper
Cook time: 20 min
Total time: 20 min
Yield: Makes 4 to 6 servings
Ingredients: 1 tablespoon black peppercorns; 1 lb dried whole-wheat spaghetti; 1 1/2 cups grated Pecorino Romano (4 1/2 ounces), divided; 2 tablespoons chopped flat-leaf parsley (optional); Garnish: extra-virgin olive oil

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Whole-Wheat Pasta with Pecorino and PepperRomulo Yanes

We often take black pepper for granted, grinding it onto every dish in sight. But the classic Roman dish cacio e pepe puts this distinctive spice front and center, which is exactly where we have it in this heartier whole-wheat version. Make sure you keep the robust, rib-sticking pasta as hot as possible—it will not only help melt the salty Pecorino but will also intensify the pepper's flavor.

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