Cacio e Pepe

Method

1. Cook the pasta in salted boiling water until al dente.
2. Meanwhile, toast coarsely ground black pepper (preferably Sarawak) in a pan over medium heat for a couple of minutes.
3. In a bowl, mix grated Pecorino Romano with a ladle of hot pasta water, stirring with a spatula until it forms a thick paste.
4. When the pasta is al dente, transfer it directly to the pan with the toasted pepper and a little pasta water. Stir vigorously (risottare) to emulsify.
5. Remove from heat. After about one minute, add the pecorino cream and toss until the sauce is creamy and coats the pasta.
6. Serve immediately, topped with extra black pepper if desired.