Cacio e Pepe

• 1 tablespoon whole black peppercorns
  

• 14 ounces fresh or dried bucatini
  

• 10 ounces pecorino, finely grated
  

Instructions:

1. Lightly toast the peppercorns in a dry frying pan over medium–high heat for 40–50 seconds, until fragrant and beginning to pop in the pan. Lightly crush using a mortar and pestle. Set aside.
2. Bring a large saucepan of salted water to the boil and cook the pasta until al dente. Drain, reserving 2 cups of the pasta cooking water.
3. Pour 1 cup of the pasta water into a large saucepan over medium–high heat and add the drained pasta. Sprinkle over one-third of the cheese and 3 teaspoons of the pepper. Use tongs to quickly and gently toss the cheese and pepper through the pasta to coat. Reduce the heat to low, add half the remaining cheese and half of the remaining water. Continue tossing until the cheese has melted and the sauce is creamy. Add more water if necessary to achieve the desired consistency.
4. Divide the pasta among warmed pasta bowls and top with the remaining pecorino and pepper.

Reprinted with permission from Pasta Night by Deborah Kaloper. Smith Street Books. 2022. Photo credit: Emily Weaving.