Cacio e Pepe

In a large pot, generously salt the water and bring it to a boil. Prepare the pasta according to the package directions.

While the pasta is boiling, crush the peppercorns and grate the cheese.

Place the crushed pepper into a dry large non-stick skillet and toast the pepper on medium heat for 1-2 minutes until it becomes fragrant. Remove from heat.

As soon as the pasta reaches al dente texture, reserve about 1 cup of the cooking liquid and drain the rest of the pasta.

Add the drained pasta to the non-stick skillet with the pepper. Add the butter, grated cheese and cooking liquid, ¼ cup at a time. You might not add the whole cup of liquid, it tends to be just right if you use ⅔ cup of water.

Turn it into low-medium heat and toss it around until the butter is melted and the ingredients are incorporated.

Serve on warm plates and garnish with more grated cheese.