Cacio e Pepe with Figs

Method

1. Toast the peppercorns in a dry pan over low heat until fragrant. Let cool.
2. Meanwhile, bring a large pot of water to a boil. Add coarse salt (4–5 g per liter).
3. Cook the pasta until al dente. Reserve some pasta cooking water.
4. Grate the Pecorino Romano and Pecorino di Fossa. Mix them together.
5. Crush the toasted peppercorns coarsely using a meat tenderizer or mortar.
6. In a large pan, off the heat, add the drained pasta, a splash of pasta water, and the crushed pepper. Toss to combine.
7. Gradually add the grated cheese mixture, tossing continuously to melt and create a creamy sauce. Add more pasta water as needed — the sauce should be fluid and emulsified.
8. Add the chopped figs and gently fold in. Some figs should dissolve into the sauce.
9. Serve immediately, topping with additional crushed pepper and fresh fig pieces.