Per serving

• 100g pasta
• 2 Roma/plum tomatoes
• 1/4 cup heavy whipping cream
• 1 tbsp olive oil
• Whole black peppercorn
• Salt

Directions

• Bring a small pot of saltwater to boil
• Heat a frying pan (stainless > nonstick, no cast/carbon) up to medium heat
• Add pasta to the pot
• Add peppercorns to the pan and fry until they no longer make noise, then remove them from the pan
• Deskin and deseed the tomatoes, then add them to the pan, being careful to avoid splattering
• Cook, stirring constantly, until tomato pectin begin to gel
• Once gelled, add in the heavy cream and continue stirring until the sauce thickens, salt to taste
• Transfer undercooked pasta to sauce, being sure to bring over starched pasta water as you do so
• Stir to emulsify the starched water into the sauce and coat the pasta as it cooks
• Plate, garnish with Parmigiano Reggiano, and enjoy!

Tips

• To deskin and deseed your tomatoes, use Kenji Lopez-Alt’s method. Cut the tomatoes in half, then run the cut edge along a cheese grater to shred the pulp, using the skin of the tomato as a barrier between your hand and the grater. Push the pulp through a mesh strainer to remove the seeds and fibrous bits.
• Pour the tomato pulp into your wooden spoon instead of directly into the oil to help reduce splattering.