Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Serve

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

10. 10.Taste

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