fool-proof cacio e pepe

cook your pasta according to instructions on the box, al dente.

separately, grate your pecorino on the smallest side of the grater. it requires a lot of cheese so grate enough for the sauce emulsion, then more for garnishing.

in a bowl, take 1/4 of the grated pecorino and slowly add pasta water then mix together. you dont want to melt the cheese but rather form a paste-like consistency. if the consistency is too thick add a little more water, or add more cheese if the consistency is too thin. this will be the base of your emulsion/sauce. because you are using pecorino, a naturally salty cheese, adding salt isn’t necessary.

in a pan, heat up your peppercorns just until they release their oils and become fragrant, 1-2 minutes. then carefully add them to your peppermill for fresh cracked pepper. set aside.

just before the pasta becomes al dente - separately use another pot and with a ladle take pasta water then add it into the empty pot. swirl the pasta water around so that it gently warms the bottom of the empty pot. you want to warm up the pot enough as you are not using heat to create the sauce for your pasta.

once the pasta is al dente, with tongs immediately take the pasta and add it into the empty warmed pot. add in one ladle of pasta water and the pecorino paste then stir quickly in a circular motion from the center of the pot then out repeatedly to coat the pasta and create your sauce. you want to do this fast enough so that you create a sauce with the water and cheese paste. you want to prevent the cheese from clumping and melting together. take your peppermill and add freshly cracked pepper to taste and more cheese/water if your sauce isn’t the right consistency.

plate your pasta and add more pepper and cheese for garnshing.