Cacio e pepe

Method

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, about 8-10 minutes. Meanwhile, toast the black pepper in a large bowl over low heat for 1-2 minutes to release its oils. Reserve 200ml of pasta water before draining the pasta. Add the hot pasta to the pepper and toss well, then gradually add the grated Pecorino Romano cheese whilst continuously stirring and adding pasta water a little at a time to create a creamy sauce. The starch in the pasta water will emulsify with the cheese to form a silky coating rather than a chunky mixture. Serve immediately in warmed bowls, finishing with extra pepper and cheese if desired.