• Start by bringing a large pot of water to a boil and adding your 3tsp of salt to it. Once it’s rapidly boiling add your spaghetti and cook until al dente (8-9 minutes).
  3 tsp salt, 1 lb spaghetti
• While the water boils and the pasta cooks add your peppercorns to a small pan and toast them until fragrant (5 minutes). Once they’ve cooled a bit add them to a mortar and pestle and grind them finely.
  1 tbsp whole peppercorns
• Reserve 1 1/2 cups of your pasta water and then strain your pasta and add it back to the same hot pot.
• Working quickly and in batches, add 1/4 of your cheese, a splash of pasta water and 1/4 of your pepper. Vigorously mix this until it emulsifies and becomes a rich and creamy sauce. Repeat this still till all of your cheese & pepper are used.
  4 oz pecorino romano

Note: You may not use all your pasta water! only add pasta water when it becomes too thick.

• Lastly top with a bit more cheese and some pepper and enjoy!