Cacio e Pepe
2 TBSP of whole black peppercorns
1 pound spaghetti ( I used DeCecco)
Salt for pasta water
Grated Parm Reggiano or whatever cheese you prefer
Boil water and add salt after the water boils. Cook spaghetti for 8 minutes. Using a spice grinder, grind the peppercorns and toast for a few min on med low heat. Reserve a cup and a half of the pasta water. Drain pasta and add the pasta water cheese and pepper. Twirl the pasta several times until fully combined.