Roman Cacio e Pepe

Ingredients

• 8 oz spaghetti or tonnarelli
• 1½ cups finely grated pecorino romano
• 2 tsp whole black peppercorns
• 1 tbsp olive oil
• Salt, for the pasta water

Method

1. Toast the peppercorns in a dry skillet over medium heat until fragrant, about 1 minute, then crush them coarsely — freshly cracked pepper is the backbone of this dish.
2. Cook the pasta in a small pot with just enough salted water to cover it; the extra-starchy water is your sauce insurance. Pull it 1 minute shy of al dente and reserve 1 cup of the cooking water.
3. Meanwhile, stir the pecorino with a splash of cool water until it forms a thick paste — cheese dumped straight onto hot pasta is how you get clumps.
4. Off the heat, toss the pasta with the oil, cracked pepper, and cheese paste, loosening with hot pasta water a spoonful at a time until a glossy sauce clings to every strand.
5. Serve immediately in warm bowls with one last shower of pecorino and pepper.