Method

1. Cook the spaghetti in salted water. There is no need to use a large amount of water in the pot; use only enough to allow the pasta to cook comfortably.

    

   Grind the pepper and toast it in a large skillet until it releases its aroma, for 1’.

    

   Reserve enough of the pasta cooking water and do not discard it until the sauce has finished coming together.

    

   About 3’ before the pasta has finished cooking, transfer the spaghetti to the skillet with the pepper, adding a little of the pasta cooking water.

    

   Add the grated Pecorino Romano and a little more water, until a smooth cream forms.

    

   Gently toss the pasta in the sauce without stirring vigorously.

    

   Gradually add as much pasta cooking water as needed until you achieve a smooth, creamy sauce that coats the spaghetti.

    

   Serve immediately with freshly ground black pepper and a little more Pecorino Romano, if desired.

2. TIPS

   There is no need to use a large amount of water in the pot. The more starch the water contains, the more it helps create a smooth and creamy sauce.

   Always use whole black peppercorns and grind them just before use. Freshly ground pepper retains much more of its aroma and flavor.

   The Pecorino Romano should be good quality and aged. Finely grating the cheese helps it melt evenly and emulsify properly with the pasta water.

   The sauce comes together with gentle movements, tossing the pasta in the skillet. This releases starch from the pasta, which, together with the water and cheese, helps the sauce thicken and emulsify.