Cacio e Pepe (Pecorino Cheese and Black Pepper Pasta)

Finely grate 80g Pecorino Romano and 30g Parmigiano Reggiano before cooking.

Keep the cheese fluffy and loose, because coarse shreds melt unevenly and can turn the sauce grainy instead of smooth.

Toast 2 tsp black pepper in a dry pan over medium heat for about 30 seconds, just until fragrant.

Let it cool briefly, then crush it coarsely so the finished pasta has visible pepper flecks and texture.

Bring a large pot of water to a strong boil and add 10g salt.

Cook 200g spaghetti or tonnarelli for 2 minutes less than the package time, leaving the center slightly firm for the pan finish.

Before draining, reserve 100 to 150ml of the cloudy, starchy pasta water.

Drain the pasta without rinsing, because the surface starch helps the cheese sauce cling evenly to each strand.

Return the crushed pepper to the pan with 50ml reserved pasta water and bring it to a simmer over medium heat.

Add the pasta and toss for 1 to 2 minutes until it absorbs the peppery liquid.

Turn off the heat before adding the cheese.

Add it in several small handfuls while tossing quickly, loosening with the remaining pasta water as needed, until the sauce looks glossy and coats the pasta without clumps.