Cacio e Pepe

Coarsely crush black peppercorns in a mortar (not to a powder) and toast in a dry skillet over medium heat for 2-3 minutes until fragrant, then remove from the heat.

Finely grate the Pecorino Romano and set it aside in a dry bowl - the cheese must stay dry, otherwise it will clump when combined with the spaghetti.

Bring water to a boil in a pot, salt it lightly (less than usual, since Pecorino is already very salty on its own) and cook the spaghetti for 1-2 minutes less than the package instructions state.

A few minutes before the spaghetti is done, ladle out a cup of hot starchy pasta water and pour half of it into the skillet with the pepper.

Using tongs or forks, transfer the slightly undercooked spaghetti into the skillet with the peppery water and finish cooking over low heat for 1-2 minutes, adding a little more pasta water as needed.

Remove the skillet from the heat entirely and let it sit for about 30 seconds to cool slightly - this is the most important step, as direct heat will cause the cheese to clump.

Add the grated Pecorino Romano in small batches, vigorously tossing the spaghetti or shaking the skillet, and pour in more pasta water as needed until the sauce turns smooth and creamy.

Serve immediately on warmed plates, topped with freshly cracked black pepper - the sauce thickens within minutes, so this dish waits for no one.