Step 1

Prepare all ingredients ahead of time!

Step 2

Bring 4 quarts of water (not more) to a boil. Add the salt. Add pasta and cook for about 30 seconds less than the boil time for al dente.

Step 3

With 3 minutes left of the pasta cooking time, in a separate large pot (not pan), add the black pepper. Toast the pepper in the dry pot for 2-3 minutes over medium heat until fragrant.

Step 4

Reserve 1 ½ cups of the pasta water right before the pasta is done cooking.

Step 5

Add 1 cup of the pasta water to the pot with the pepper.

Step 6

Add drained pasta. Vigorously mix pasta into the peppery water for 1 minute over medium heat.

Step 7

In a bowl, combine cheese and ½ cup pasta water until it’s as smooth as possible, to create a cheese “cream”.

Step 8

Add half of the cheese cream to the pasta. Vigorously mix until combined over medium heat.

Step 9

Add the rest of the cheese cream to the pasta over medium heat. Vigorously mix again, until it is creamy and uniform. You really want to put some muscle into it!

Step 10

Serve right away, garnished with more black pepper and cheese.