Spaghetti Cacio e Pepe

Method

1. Bring a large pot of salted water to a boil and cook spaghetti until al dente.
2. While the pasta cooks, toast a generous amount of coarsely ground black pepper in a dry pan over medium heat until fragrant.
3. Grate a generous amount of Pecorino Romano cheese.
4. Just before the pasta is done, reserve about a cup of pasta cooking water.
5. Drain the spaghetti and transfer it directly to the pan with the toasted pepper.
6. Add a ladleful of the reserved pasta water and start tossing the spaghetti.
7. Gradually add the grated Pecorino, tossing constantly, and add more pasta water as needed to create a creamy sauce that coats the pasta.
8. Continue until the sauce is creamy and smooth, then serve immediately with extra pepper and cheese on top.