• 2 tsp. whole black peppercorns

• 5 cups water

• Kosher salt

• 12 oz. spaghetti or tonnarelli

• 5 oz. pecorino P.D.O., finely grated (about 2 1/2 cups)

Step 1:

Heat a large, high-sided, stainless steel skillet over medium-high heat. Toast peppercorns, stirring occasionally, until fragrant, 2 to 3 minutes. Let cool slightly.

Step 2:

Transfer to a mortar and pestle and crush until fine crumbs form (or transfer to a resealable bag and crush with a heavy skillet or rolling pin).

Step 3:

Fill same skillet with water; generously season with salt. Add spaghetti and cook, stirring occasionally, until al dente according to package directions. There will be liquid left in skillet that will help create the sauce.

Step 4:

Remove from heat. Stir in crushed peppercorns until well combined. Gradually add cheese (about 2 Tbsp. at a time), tossing frequently with tongs and adding up to 1/4 cup hot water if needed, until a glossy sauce forms.

What You'll Need