Boil the spaghetti

• Bring salted water to a boil and cook the spaghetti for about 8 minutes, just before al dente.
• Reserve a splash of the pasta water before draining.

Make the pecorino cream

• Grate the pecorino into a bowl.
• Add a splash of the pasta water and mix into a smooth cream.

Toast the pepper

• Grind the black peppercorns.
• Add the pepper to a pan and toast over low heat for about 30 seconds.

Cook the pasta with the pepper

• Add the drained pasta to the pan with the pepper.
• Continue cooking for a couple of minutes, adding pasta water as needed.

Add the pecorino off the heat

• Take the pan off the heat so it is not too hot.
• Add the pecorino cream and toss until creamy, cheesy and peppery.

Plate up

• Serve the cacio e pepe immediately with extra pepper if you like.