Authentic Roman Cacio e Pepe

Bring a wide, shallow pot of water to a gentle boil. Use less water than usual to maximize starch concentration, and add a modest pinch of salt. Drop in the pasta and cook until 2 minutes shy of al dente.

While the pasta cooks, place the coarsely crushed black peppercorns in a large skillet over medium-low heat. Toast dry for 1 to 2 minutes until fragrant.

Ladle 1/2 cup of starchy pasta water into the hot skillet with the toasted pepper. It will bubble vigorously and form a flavorful pepper broth. Lower heat to low.

In a medium heat-proof bowl, add the finely grated Pecorino Romano. Gradually whisk in 2 to 3 tablespoons of warm (not boiling) pasta water until a thick, smooth paste forms without clumps.

Transfer the al dente pasta directly into the skillet with the pepper broth using tongs. Toss continuously over low heat for 1 minute to coat every strand in starch.

Remove the skillet completely from the heat source. Allow it to cool slightly for 20 seconds so the cheese does not seize or turn rubbery.

Pour the Pecorino cheese paste over the pasta. Toss and stir vigorously, adding small splashes of warm pasta water as needed, until the cheese melts into a glossy, velvety cream.

Plate immediately into warm bowls. Top with an extra dusting of freshly grated Pecorino Romano and a grind of cracked black pepper.