Cacio e Pepe (Roman Cheese and Pepper Pasta)

• 400 g spaghetti or tonnarelli
• 200 g Pecorino Romano, finely grated
• 2 tbsp whole black peppercorns
• pasta water (reserved)

Instructions

1. 1

   Bring a pot of salted water to a boil. Use less water than usual to maximize starch concentration.

2. 2

   In a dry skillet over medium heat, toast the whole peppercorns until fragrant. Crush them coarsely using a mortar and pestle or spice grinder.

3. 3

   Add the spaghetti to the boiling water and cook until very al dente (about 2 minutes less than package instructions).

4. 4

   While pasta cooks, place the crushed pepper in a large skillet. Add a ladle of the starchy pasta water to bloat the pepper and create a spicy broth. Simmer for a minute.

5. 5

   In a small bowl, mix the finely grated Pecorino with a splash of cool water to form a thick paste. This prevents the cheese from clumping.

6. 6

   Transfer the pasta directly into the skillet with the pepper water using tongs. Toss vigorously over medium heat to coat.

7. 7

   Remove the skillet from the heat. Allow to cool for 30 seconds. Quickly stir in the Pecorino paste, tossing constantly and adding more pasta water as needed to create a creamy emulsified sauce.

8. 8

   Serve immediately with extra black pepper and Pecorino on top.