Tonnarelli Cacio e Pepe

Instructions

1. Bring a pot with water to a boil.

2. While you're waiting for it to come to a boil, grate the Pecorino cheese and set it aside in a bowl.

3. Crush the black peppercorns in a mortar or place them in a zip-lock bag and crush using a meat pounder. Aim for medium coarse, uneven grind.

4. When the water boils, add little salt and shortly after, tonnarelli pasta.The water should be salted very lightly as the cheese sauce will add the extra saltiness to the final dish.

5. While pasta is cooking prepare the sauce.

6. In a large skillet place crushed peppercorns and turn on the heat.Let them toast for a couple of minutes until they start to release the aroma. It's important to stir continuously and not let the peppercorns burn.

7. As soon as it starts releasing aroma, add a ladleful of pasta cooking water. The starch from the tonnarelli will react by creating a bubbly foam that will be part of this dish’s signature cream. Do not make the mistake of using plain hot water: only use water from the pot in which you are cooking the tonnarelli.

8. Add half a ladle of pasta cooking water to the bowl with previously grated pecorino cheese. Stir very quickly. Add a little more cooking water again and keep stirring. In a few seconds, a thick cream should form. It should not be runny! Be careful not to use too much water.

9. When the pasta is almost cooked (about 2-3 minutes short of time stated on the package), drain it (reserve cooking liquid!) and add to the pan with peppercorns. Toss or stir with tongs. The important thing is that it moves in the pan a lot.Add a ladleful of pasta cooking water and keep stirring. Add a little more of pasta cooking water if needed. Soon cream will form.