Authentic Cacio e Pepe

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1. 1Step 1: Cook pasta in salted water per package instructions. Use 1 gallon of water per pound of pasta. Reserve 1 cup of water 2 minutes before it reaches al dente and allow water to cool down a bit before mixing with cheese.
2. 2Step 2: Use the smallest hole on your grater and grate Pecorino Romano into a bowl.
3. 3Step 3: In a large skillet, toast the black pepper over medium heat for 1–2 minutes. Add a ladle of hot pasta water to the pepper. The water will bubble, and turn somewhat white due to the starch.
4. 4Step 4: Slowly whisk ¼ cup of the reserved pasta water into the grated cheese until a thick paste forms. Add more water 1 tablespoon at a time if needed.
5. 5Step 5: Add drained pasta to the skillet with pepper and toss well to coat.
6. 6Step 6: Turn off heat. Add the cheese paste to the pasta, tossing vigorously until smooth and saucy. Add a bit more pasta water if needed.
7. 7Step 7: Serve hot with a grind of coarse black pepper and a sprinkle of cheese.