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Export 6 ingredients for grocery delivery
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.
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