Cacio e Pepe

Method

1. In a pan, heat a drizzle of olive oil and add whole black peppercorns (or freshly cracked pepper). Toast gently until fragrant.
2. Add a ladle of hot pasta water to the pan, swirl, then turn off the heat. Set aside.
3. Bring a large pot of salted water to a boil. Cook spaghetti until al dente (about 7 minutes). Reserve some pasta water.
4. In a separate bowl, grate fresh pecorino Romano cheese until you have a fine, snowy powder. Avoid using the rind.
5. When the pasta is almost ready, turn the heat back on under the pepper pan. Add the drained spaghetti directly into the pan with the pepper oil and water.
6. Toss the pasta with the pepper mixture, adding a splash of pasta water as needed.
7. Remove the pan from the heat. Gradually add the grated pecorino while tossing vigorously, adding more pasta water little by little to create a creamy emulsion that coats the pasta.
8. Once the cheese has fully melted and formed a creamy sauce, add a few drops of fresh lemon juice and toss again.
9. Serve immediately, finishing with an extra grating of pepper and a drizzle of the remaining pecorino cream if desired.