Step 1: Prepare Cheese and Pepper

Grate Pecorino Romano cheese into a bowl. Grind fresh black pepper into the cheese and mix well to combine. This mixture will form the base of your creamy sauce.

Step 2: Boil Pasta Water

Fill a pot with water and bring it to a rolling boil over high heat. Add 1 teaspoon of salt to the boiling water.

Step 3: Cook Pasta

Add 200g of spaghetti or linguine to the boiling salted water. Stir to ensure the pasta doesn't stick together. Cook for approximately 8 minutes, or until the pasta is al dente.

Step 4: Toast Pepper

While the pasta cooks, place 2 tablespoons of black pepper in a dry pan over medium heat. Toast for about 4 minutes until the pepper becomes fragrant and slightly smoky.

Step 5: Create Pepper Base

Add 1/2 cup of starchy pasta water (from the boiling pasta pot) to the toasted pepper in the pan. Stir and let it simmer, allowing the starch to create a slightly thickened base for the sauce.

Step 6: Transfer Pasta

Once the pasta is cooked, use tongs to transfer it directly from the pot to the pan with the pepper and pasta water. Stir to combine the pasta with the pepper base.

Step 7: Prepare Cheese Cream

Return to the bowl with the grated cheese and pepper. Gradually add 1/2 cup of pasta water, mixing continuously with a whisk or spatula until a smooth, creamy paste forms. This step is crucial for preventing the cheese from clumping.

Step 8: Combine and Emulsify

Add the prepared cheese cream to the pasta in the pan. Mix vigorously and continuously, adding more pasta water gradually if needed, until a rich, creamy, and emulsified sauce coats the pasta. The sauce should be smooth and glossy.

Step 9: Serve

Plate the Cacio e Pepe. Grate additional Pecorino Romano cheese on top for garnish.

Step 10: Taste

Enjoy the freshly made Cacio e Pepe. The chef describes it as "very, very good."

• Continuously mix the cheese and pasta water to create a creamy emulsion.

• Use starchy pasta water for the sauce.

• Toast the black pepper to enhance its aroma.