Cacio e Pepe

Method

1. Toast the black peppercorns in a hot pan until fragrant.
2. Grate the pecorino Romano cheese.
3. Grind the toasted peppercorns (or chop them coarsely).
4. Return the ground pepper to the pan, turn up the heat, and add hot unsalted water.
5. Add the pici pasta directly to the pan and cook until al dente.
6. Add a first handful of grated pecorino and stir to create a creamy emulsion.
7. Finish with a grating of lemon zest.