Roman Cacio e Pepe

Directions

1. Step 1

   Cook pasta in a large pot of generously salted boiling water (less salt than usual, as Pecorino is salty) until very al dente. Reserve 1.5 cups of starchy pasta water before draining.

2. Step 2

   Toast black peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant. Crush roughly with a mortar and pestle or the back of a knife.

3. Step 3

   Add about 1/4 cup of reserved pasta water to the skillet with the crushed pepper. Bring to a gentle simmer.

4. Step 4

   In a separate bowl, combine grated Pecorino Romano with about 1/2 cup of reserved pasta water, stirring vigorously to create a thick, smooth cream. Add more water if needed, a tablespoon at a time.

5. Step 5

   Add the very al dente pasta to the skillet with the pepper water. Begin tossing. Gradually add the Pecorino cream, continuously tossing and stirring. Add more pasta water, a tablespoon at a time, until a rich, emulsified, creamy sauce coats the pasta beautifully.

6. Step 6

   Serve immediately, garnished with more freshly cracked black pepper and extra Pecorino.