Spaghetti Cacio e Pepe – Roman-Style Pecorino and Black Pepper Spaghetti

Start by crushing the peppercorns in a mortar and pestle until finely ground. Grate the Pecorino into a large bowl and mix in the crushed pepper.

Bring a pot of water to boil for the pasta. Once boiling, add a pinch of coarse salt and drop in the spaghetti. Gradually add some of the hot pasta cooking water to the bowl with the cheese and pepper mixture, whisking vigorously until you get a smooth, creamy sauce.

Drain the spaghetti and add it to the bowl with the cheese sauce. Toss everything together until well combined and creamy.

Divide the cacio e pepe among serving plates, finish with an extra grinding of black pepper if desired, and serve immediately.