Instructions

1. Toast black pepper in a large, empty pan over medium heat for 1-2 minutes.
2. Add ½ cup of cold pasta cooking water to the pan with pepper.
3. Bring a large pot of salted water to boil and cook pasta until al dente (7-9 minutes).
4. Finely grate Pecorino Romano cheese.
5. Reserve 1 cup of pasta water before draining.
6. Add drained pasta to the pepper pan and toss.
7. Off heat, mix cheese with reserved pasta water to create a creamy sauce.
8. Add cheese mixture to pasta gradually while tossing constantly until creamy.
9. Serve immediately with extra cheese and pepper.