A delightful twist on the classic pasta dish, featuring a creamy sauce with a hint of lemon zest for a refreshing flavor.
Toast the black peppercorns in a dry skillet over medium heat until aromatic.
Toasting the peppercorns enhances their flavor and makes them easier to crush.
Cook the whole-wheat pasta in a large pot of boiling salted water until al dente.
Stir the pasta occasionally to prevent it from sticking together.
Grate the pecorino cheese and zest the lemon while the pasta cooks.
Use a fine grater for the cheese to ensure it melts smoothly.
Reserve a cup of pasta water, then drain the pasta and transfer it to a warm mixing bowl.
Warming the bowl helps keep the pasta hot and aids in melting the cheese.
Mix the pasta with the grated cheese, lemon zest, crushed peppercorns, and some reserved pasta water until creamy.
Add the reserved pasta water gradually to achieve the desired sauce consistency.
Garnish with chopped parsley and serve immediately.
Serve the pasta hot to enjoy its creamy texture and fresh flavors.
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