Pasta with Pecorino and Pepper

• 1 tablespoon whole black Tellicherry peppercorns
• Kosher salt
• 1/2 pound dried Italian egg pasta, such as tagliarelle
• 1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 2 tablespoons minced fresh parsley leaves

1. Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits.
2. (You can also grind them in a small food mill or coffee grinder.)
3. Set aside.
4. Fill a large, heavy-bottomed pot with water and bring to a boil over high heat.
5. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente.
6. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it.
7. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
8. Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly.
9. If the pasta seems dry, add some of the reserved cooking water.
10. Off the heat, toss in the remaining 1/2 cup Pecorino.
11. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

whole black, kosher salt, italian egg pasta, cheese, heavy cream, unsalted butter, parsley

Taken from www.foodnetwork.com/recipes/ina-garten/pasta-with-pecorino-and-pepper-recipe.html (may not work)