Cacio e Pepe with Lime and Mint

Method

1. Put black peppercorns in the outer basket of the water to flavor the water without getting into the pasta.
2. Dose the right amount of coarse salt in the pasta water because Roman dishes are already quite salty.
3. Prepare the pecorino cream: use equal weight of pecorino and warm water. Blend with an immersion blender until smooth.
4. Cook the tonnarelli pasta (very short cooking time).
5. Transfer the pecorino cream to a bowl.
6. Add good quality black pepper to the cream.
7. Add timut pepper (with a pink grapefruit aftertaste) for an extra layer of flavor.
8. Drain the pasta, let it cool slightly, then add it to the cheese cream.
9. Add a splash of pasta cooking water to help the cream form and mix well.
10. Add fresh mint and lime to the pasta.
11. Plate the pasta, finishing with a little more pecorino, a touch of mint, and a final sprinkle of pepper.