Cacio E Pepe

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1. 1Step 1: Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.
2. 2Step 2: While pasta is cooking, grind the pepper corns until you have the desired amount of pepper.
3. 3Step 3: About 3 minutes before the time is up (2 minutes less then directed) in a large skillet pan add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper, then add about ⅓-½ cup of hot pasta water (you need the starchy pasta water which helps prevent clumping). Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain.
4. 4Step 4: In a small bowl add the pecorino (and a little parmesan) and combine, add ⅓-½ cup (or a little more if needed) of hot pasta water and stir to make a creamy sauce.
5. 5Step 5: By this time your pasta is ready (a little less than al dente). Turn the heat back on the pepper on medium / high, add the spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed and continue to combine. When the spaghetti is cooked (about a minute) and the creamy sauce has thickened slightly, the Cacio e Pepe is ready. Divide into 2-3 plates, top with a sprinkle of black pepper and pecorino cheese. Enjoy!