Spaghetti Cacio e Pepe

Method

1. Grate the Pecorino Romano. If it is too aged, combine it with a younger pecorino (e.g., from Norcia) to balance flavor and texture.
2. Cook the spaghetti in a small amount of lightly salted water (about half the usual amount) to concentrate the starch.
3. While the pasta cooks, coarsely crush the black peppercorns with a mortar or the bottom of a pan.
4. Toast the crushed pepper in a pan over high heat for 1–2 minutes until fragrant. Do not burn.
5. Add one ladle of the starchy pasta cooking water to the pan with the toasted pepper. The water should bubble and create foam, indicating starch release.
6. Lower the heat. In a separate bowl, add another ladle of pasta water to half of the grated pecorino and begin emulsifying with a whisk or fork.
7. Add the remaining pecorino and continue emulsifying until a creamy sauce forms. Set aside.
8. When the pasta is about 4 minutes from being al dente, crush some more peppercorns and set aside for garnish.
9. Drain the pasta (reserve the cooking water) and transfer it directly to the pan used for the pepper.
10. Finish cooking the pasta in the pan over medium heat, adding ladles of pasta water as needed and tossing vigorously to release starch and create a creamy emulsion.
11. When the pasta is almost done (about 30 seconds left), turn off the heat.
12. Add the reserved pecorino cream to the pasta and toss well to combine. If the sauce seems too thick, add a little more pasta water; if too thin, continue tossing to thicken.
13. Add the freshly crushed black pepper and toss once more.
14. Plate and serve immediately.