-
1
Cook spaghetti to just under al dente.
-
2
Steps 2 and 3 can be performed as the pasta cooks.
-
3
Using a mortar and pestle, grind the black pepper.
-
4
The pepper should be pretty well ground, but it's nice to leave some larger chunks in the mix, sparks of flavor as they crush between your teeth.
-
5
Heat olive oil in a pan large enough to accommodate your spaghetti.
-
6
When the oil begins to bubble, toss in the black pepper.
-
7
Stir over heat until the aroma of toasting black pepper hits you in the face.
-
8
Quench the pan with a ladle of pasta water and remove from heat.
-
9
Set aside.
-
10
When the spaghetti is a couple minutes from being done, return the pepper infused water to a boil and make sure that your grated cheese is close at hand.
-
11
As the spaghetti nears doneness, just to the point that you would almost want to eat it, use a pasta spoon to scoop out and transfer the noodles from the boiling pasta water to the simmering sauce.
-
12
Don't discard the pasta water just yet.
-
13
Continue cooking the pasta in the pepper sauce, adding small ladles of pasta water as needed, until the spaghetti is cooked to your liking.
-
14
Be careful not to overseason.
-
15
That pasta water should be pretty salty.
-
16
With the noodles perfectly cooked and some water remaining in the bottom of the pan, quickly remove the pan from heat and stir in the grated pecorino.
-
17
The cheese should dissolve into a velvety sauce, almost as though you'd used egg as you would in a carbonara.
-
18
This final step can take a little practice.
-
19
You need the right temperature and the right amount of water left in the pan to get that awesome creamy texture.
-
20
Keep at it.
-
21
At least the mistakes are edible.
-
22
To serve, just double check and adjust the seasoning before you scoop a portion into a bowl and get to work.
