Cacio e Pepe

Method

1. Toast the peppercorns in a hot pan (preferably cast iron or aluminum) over low heat for about 2 minutes.
2. Reserve 2 ladles of pasta cooking water for the pecorino cream.
3. Add 2 ladles of pasta cooking water to the pan and let it simmer over low heat.
4. Cook the pasta in boiling salted water until al dente, but drain it about halfway through cooking.
5. Transfer the partially cooked pasta to the pan with the pepper water. Finish cooking the pasta in the pan, gradually adding more pasta water as needed, until the pasta is al dente and the liquid is mostly absorbed.
6. Turn off the heat and move the pan aside.
7. In a separate bowl, grate 100g of Pecorino Romano finely. Add a few tablespoons of the reserved pasta water and stir to form a creamy sauce.
8. Add the cheese cream to the pasta and toss quickly to combine, adding more pasta water if necessary to achieve a smooth, creamy consistency.
9. Add 2 fresh mint leaves (optional) and serve immediately.