Cracked black peppercorns get toasted right in the skillet until fragrant, laying down the peppery backbone that makes this dish so distinctive. Finely grated Pecorino Romano and Parmesan melt into the starchy pasta water and a touch of butter, building a glossy, clinging sauce with zero cream in sight — just vigorous tossing and good technique. Warm noodles, a thin starchy glaze, and sharp, salty cheese come together into something silky and rich in every bite. Reserving that pasta water is the real trick here, giving the sauce its smooth, fluid texture instead of a clumpy mess. This one's a great pick for a gluten free table, delivering all the classic peppery, cheesy punch of the original in a simple four-ingredient sauce. Serve it immediately while it's glossy and hot for the best texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Bring a large pot of water to a boil. Salt it lightly — less than you normally would, since Pecorino Romano is quite salty. Add the spaghetti and cook until just shy of al dente, about 1–2 minutes less than the package directs. Reserve at least 1 1/2 cups of pasta cooking water before draining.
While the pasta cooks, toast the cracked peppercorns in a dry 12-inch skillet over medium heat, stirring frequently, until fragrant and lightly smoking, about 2 minutes. Add the butter and 3/4 cup of the reserved pasta water, then bring to a gentle simmer.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
