Step 1 of 7
Bring a small pot of water to the boil — less water than usual, so the pasta water gets starchier. Salt lightly.
Step 2 of 7
Toast the crushed peppercorns in a wide dry pan over medium heat, 30 seconds, until fragrant. Off the heat.
Step 3 of 7
Cook pasta to one minute short of al dente. Reserve a full mug of pasta water before draining.
Step 4 of 7
In a metal bowl, whisk the grated pecorino with about 3 tbsp of pasta water — just barely warm pasta water — into a thick paste. Don't use boiling water, the cheese seizes.
Step 5 of 7
Add the hot pasta to the toasted-pepper pan with a splash of pasta water. Toss 30 seconds.
Step 6 of 7
Off the heat. Pour the cheese paste over the pasta and toss vigorously, adding small splashes of pasta water until the sauce is glossy and coats every strand. Total tossing time: about 60 seconds.
Step 7 of 7
Plate immediately. More cracked pepper on top.
Ingredients 4
the pasta
- 200 g tonnarelli (or thick spaghetti)
- Sea salt for the pasta water
the sauce
- 120 g Pecorino Romano, very finely grated
- 2 tsp black peppercorns, coarsely crushed and toasted