Pecorino and Black Pepper Spaghetti

Ingredients:

• 1 lb of spaghetti
• Peppercorns, black pepper to taste – whole
• 7 ounces Pecorino Romano cheese, grated
• Fine salt to taste

Directions:

• Boil water in pan (use about half of what you normal use to boil pasta)
• Once boiling, add salt to taste
• Cook spaghetti until al dente and drain – keep the cooking water
• Crush peppercorns with grinder or spoon
• Pour half of pepper in large nonstick pan and roast
• Pour a couple spoonfuls of cooking water onto pepper
• Pour pasta on top of pepper
• Continue cooking, stirring pasta continuously
• Add cooking water by the spoonful as necessary
• Once noodles are ready, pour half the grated cheese in a pan
• Add a ladle of cooking water to cheese, stirring continuously
• Continue heat on low and add water as needed
• Pour remaining cheese into pan, keeping a little for garnish
• Finished cheese sauce should be creaming with no lumps
• Whisk cheese into spaghetti and continue heat on low
• Add remaining cheese and sprinkle pepper on top for garnish