Step 1

Add the cornstarch and water to a small saucepan. Mix together until dissolved. Turn the heat to low and while whisking, bring to just below a simmer (180 F). The starch should begin to thicken. Stir to ensure there are no clumps and then turn off the heat. Set aside.

Step 2

Add the cheeses, olive oil, and as much fresh cracked black pepper as desired to a blender. Pulse once or twice. Pour in the cornstarch gel and blend everything together to create a stable emulsion of the cheese, pepper, and gel. Store in the fridge for 3 to 5 days.

Step 3

Set a pot of water to boil along with a big pinch of salt. Add the pasta and bring to a boil. Cook until just al dente or slightly underdone. Reserve some of the pasta water.

Step 4

Set a second pan on the stove, but keep the heat off. Add 2 heaping spoonfuls of the cheese and pepper sauce along with a splash of the reserved pasta water. Mix together.

Step 5

With the heat still off, add the still-hot pasta and cream together. Turn the heat to medium-low and slowly bring up the temperature of the sauce while mixing with the pasta. Be a little careful, but this can come to a light simmer without breaking.

Step 6

Serve on a plate with grated pecorino and more black pepper over the top. Enjoy.