Spaghetti Cacio e Pepe

Toast 10 g of ground black pepper in a dry skillet over medium heat until fragrant.

Cook 454 g of spaghetti in boiling salted water until al dente, reserving 2 cups of pasta water.

In a large bowl, whisk together 350 g of grated pecorino romano cheese with 1 cup of reserved pasta water to form a paste.