Step 1

Grate the Pecorino Romano. When ready, set aside in a bowl. Then grind the black peppercorns. Toast the ground pepper in a large skillet over medium heat. Stir occasionally and check to make sure it doesn’t burn. It will take 2 to 3 minutes. Set aside.

Step 2

Boil the water with very little coarse salt (maximum 1/2 tablespoon) to cook the pasta. Respect the quantity of water indicated in the ingredients. When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.

Step 3

Meanwhile add 2 ladles of pasta cooking water to the toasted black pepper and turn the heat under the skillet to low. After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet. The spaghetti should FINISH COOKING IN THE SKILLET with the pepper.

Step 4

While the pasta is cooking, make the Pecorino cream. Pour a ladleful of the starchy cooking water over the grated pecorino cheese and stir quickly. You’ll get a creamy consistency similar to ricotta.

Step 5

Once the spaghetti are cooked, turn off the heat, wait about half a minute and then add the pecorino cream a little at a time. Stir in the spaghetti evenly. Spaghetti cacio e pepe recipe is ready!