Ingredients

• 2 quarts water

• 1 Tablespoon Kosher salt

• 250 grams dried spaghetti or bucatini

• 1 Tablespoon black peppercorns

• 100 grams Pecorino Romano, finely grated

• 1 to 2 Tablespoons heavy cream, optional

Instructions

Prepare the Pasta

Place the water in a wide pan large enough for the pasta to lie flat. Bring to a rolling boil and add the Kosher salt.

Add the pasta and cook for half of the package cooking time.

Prepare the Pepper Base

While the pasta cooks, grind the peppercorns finely using a mortar and pestle or spice grinder.

Heat a deep-sided pan over medium-high heat. Toast 1 to 2 teaspoons of the pepper until fragrant, about 30 seconds to 1 minute.

Carefully add a large ladle of pasta water to the pan.

Finish the Pasta

Transfer the partially cooked pasta to the pepper-infused water and continue cooking, adding pasta water as needed.

Combine the Pecorino Romano with a ladle of pasta water and the cream, if using. Stir until smooth.

When the pasta reaches al dente, remove it from the heat and let it rest for 30 seconds.

Add the cheese mixture and toss vigorously with tongs until a creamy sauce forms. Add additional pasta water if needed.

Serve

Garnish with additional black pepper and Pecorino Romano. Serve immediately.