Ingredients:

  • 200g high-quality bronze-cut spaghetti
  • 1 tbsp sea salt
  • 60g Pecorino Romano DOP, finely grated
  • 2 tbsp whole black peppercorns
  • 1 cup reserved starchy pasta water

Instructions:

  1. Crush the peppercorns coarsely in a mortar and pestle. Place them in a dry skillet over medium heat for 2 minutes until fragrant. Add a small ladle of water to the pan to stop the toasting and create a pepper tea.
  2. Boil the pasta in a shallow pan with half the usual amount of water to concentrate starch. Cook until 2 minutes before al dente.
  3. While pasta boils, place finely grated Pecorino in a bowl. Slowly whisk in a few tablespoons of warm pasta water until a thick, smooth paste forms to prevent clumping.
  4. Use tongs to transfer the pasta directly into the skillet with the pepper tea. Add the cheese paste and toss vigorously over low heat, adding more pasta water as needed until a glossy, silk-like coating forms.