Back to 4 servings 1 lb spaghetti (or bucatini, tonnarelli or linguine), bronze-cut if possible 4 oz Pecorino Romano, finely grated, about 2 cups; do not use pre-grated 1 tbsp whole black peppercorns, toasted and cracked, plus more to finish kosher salt, for the pasta water, lightly
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1 Step 1: Fill a large pot with water and bring it to a rolling boil. Go easy on the salt, since less salt keeps the cooking water starchier and the cheese is salty already.2 Step 2: Finely grate the Pecorino on a microplane or the smallest holes of a box grater, until you have about 2 cups of light, fluffy cheese.3 Step 3: Toast the peppercorns in a small dry skillet over medium-high heat for 2 to 3 minutes, shaking the pan, until fragrant. Cool slightly, then coarsely crack with a mortar and pestle or spice grinder, leaving some fine bits.4 Step 4: Add the spaghetti to the boiling water and cook until just shy of al dente, about 1 to 2 minutes less than the package time.5 Step 5: Before draining, ladle out 1 1/2 cups of the hot pasta water into a heatproof measuring cup and let it cool to warm, around 150°F (70°C), so it is hot but not boiling.6 Step 6: Drain the pasta, reserving the water, and return the pasta to the pot. Take the pot off the heat.7 Step 7: Add about 1/3 cup of the warm pasta water to the pasta, then sprinkle in about a third of the cheese and 2 teaspoons of the toasted pepper. Toss vigorously with tongs, adding water a splash at a time, until the cheese melts into a smooth sauce.8 Step 8: Repeat with the remaining cheese and pepper, adding splashes of pasta water as needed, until the sauce is creamy and coats every strand without clumps.9 Step 9: Serve immediately in warmed bowls, topped with more cheese and a generous grind of black pepper.getsaucepan.com/r/10433ccd-2b77-5b85-bb59-d8fedda01672
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