Cacio e Pepe

Instructions

1. 1

   Toast the peppercorns in a large dry skillet over medium heat for 2 minutes until fragrant and slightly smoky. Crush coarsely with a mortar and pestle or the bottom of a heavy pan — you want uneven pieces for textural contrast.

2. 2

   Cook spaghetti in generously salted boiling water until 2 minutes before package al dente time. Reserve 1 cup pasta water before draining.

3. 3

   Add 2 tablespoons pasta water to the skillet with the crushed pepper over medium heat. Add the drained pasta and toss vigorously. Remove the pan from heat — this is critical to prevent the cheese from clumping.

4. 4

   Add the grated cheeses and a splash of pasta water, tossing rapidly and continuously with tongs while shaking the pan. Add pasta water a tablespoon at a time until a glossy, creamy sauce coats every strand. The starch in the pasta water emulsifies with the fat in the cheese to create the sauce. Serve immediately in warmed bowls.