Ingredients :

• 8 ounces high-quality spaghetti
• 1.5 cups finely grated Pecorino Romano cheese
• 1 tablespoon whole black peppercorns
• Kosher salt for pasta water

Method :

1. Bring a large pot of water to a boil and season lightly with salt.
2. Toast whole peppercorns in a dry skillet over medium heat until fragrant, then crush them coarsely.
3. Cook the spaghetti until it is approximately 2 minutes away from being al dente.
4. Reserve 1 cup of the starchy pasta cooking water before draining the pasta.
5. Whisk half of the reserved pasta water with the grated Pecorino Romano in a small bowl to create a smooth paste.
6. Add the crushed pepper and the remaining pasta water to a large skillet over low heat.
7. Transfer the pasta to the skillet and toss constantly to coat the noodles in the peppery water.
8. Remove the skillet from the heat and vigorously stir in the cheese paste until a creamy sauce forms.
9. Serve immediately with an extra dusting of cheese and cracked pepper.

Recipe Notes :

Chef Pro Tip: Use finely grated cheese at room temperature to ensure it melts smoothly into the sauce without clumping. Variation Idea: Use Tonarelli or Bucatini for a thicker, more traditional Roman texture. Storage Tip: This dish is best enjoyed immediately, but leftovers can be reheated gently with a splash of warm water.