Make the pecorino cream

• Put the grated Pecorino Romano and a pinch of black pepper in a bowl.
• Slowly incorporate a little hot water at a time, mixing until it forms a smooth paste.

Boil the pasta

• Cook the pasta in unsalted water until al dente.

Toast the pepper

• On medium heat, toast some black pepper in a pan.
• Add a ladle of water to create a black pepper tea.

Finish the pasta in the pan

• Transfer the al dente pasta into the black pepper tea and finish cooking on high heat.
• Keep adding pasta water and moving the pasta around until it is completely cooked.

Cream the pasta

• Turn off the heat and wait a couple of minutes, keeping a little water in the pan.
• Add the pecorino cream and mix well with a spatula until the pasta is fully coated.
• Finish with more black pepper and serve.