Cacio e Pepe

Cook spaghetti in salted water according to package directions. Before draining, reserve at least 1 cup of the starchy pasta water.

In a large, hot skillet, toast the coarsely ground black pepper for 1-2 minutes until fragrant.

Turn the heat to low and add a ladle of the hot pasta water to the skillet to stop the pepper from burning.

Add the grated Pecorino cheese in batches, along with more pasta water, whisking vigorously and continuously to create a smooth, creamy sauce. Avoid clumping by managing the heat and adding liquid as needed.

Add the cooked al dente spaghetti directly to the skillet with the sauce.

Toss the pasta thoroughly to coat, adding a splash more pasta water and a bit more cheese if needed to achieve a silky, emulsified sauce that clings to the noodles.

Twirl the pasta onto a plate, pour any remaining sauce over the top, and finish with an extra sprinkle of black pepper.