Cacio e Pepe

Method

1. Put water on the fire and lightly salt it.
2. When it boils, add the pasta (spaghettoni or tonnarelli).
3. Meanwhile, toast the black peppercorns in a pan over medium heat until fragrant.
4. Pound the toasted pepper in a mortar until coarsely ground.
5. Grate plenty of pecorino romano (aged 6-9 months) using a fine grater.
6. Drain the pasta al dente, reserving some pasta water.
7. In the same pan used for the pepper, add a ladle of pasta water and the pounded pepper.
8. Transfer the pasta to the pan and toss over medium heat for a couple of minutes, adding more water if needed.
9. Turn off the heat and let the pasta rest for about 40 seconds.
10. Add a generous amount of grated pecorino over the pasta.
11. Using two forks, mix the pasta with the cheese until a creamy emulsion forms.
12. Plate and serve immediately.