This classic Roman pasta dish features few ingredients, which is its brilliance. I wanted to keep my vegan version almost as simple and just as tasty.
Makes 2-3 servings
Bring a medium pot of salted water to the boil. Drop spaghetti and make the sauce.
Place the peppercorns in a small skillet and toast over medium heat until fragrant. Transfer to a mortar and pestle and grind.
When the pasta is cooked al dente (about 7 minutes), transfer it (using tongs) to the skillet with the sauce. Add a couple tablespoons of pasta cooking water (if needed) to make the sauce ‘creamy.’ Toss in fresh peppercorns and serve.
Cook’s Tip: To grind the hazelnuts, toast them in the oven for 10 minutes; transfer to a towel and rub off most of the skins. Place in a food processor and pulse until a coarse texture forms. If using macadamia nuts, no toasting is required; just grind the nuts in a food processor. I have found that often, the nuts can be too fine in a food processor and I tend to chop them by hand to get a coarse texture.