Makes 3 servings

Ingredients

• Bucatini or spaghetti (bronze dye) - 1 box
• Pecorino romano - 1 cup (finely shredded, smallest setting on box grater)
• Black peppercorns - 1 tbsp
• Parmesan reggiano - as desired

Cookware

• Large frying pan - 1
• Large pot - 1
• Small sauce pan - 1
• Mortar and pestle - 1
• Medium bowl - 1

Instructions

1. Bring lightly salted water to boil in the frying pan (frying pan used to minimize water needed to cook pasta, and therefore, maximize starchiness of pasta water).
2. Toast black peppercorns in small sauce pan on low heat.
3. Shred pecorino romano and put in medium bowl.
4. When black peppercorns are fragrant, remove from heat and grind in mortar and pestle.
5. Add ground pepper to large pot (keep some to side to use as topping).
6. When pasta is done, transfer pasta to large bowl along with a little pasta water.
7. Stir pasta to coat with black pepper.
8. Add one ladle-full of pasta water to the shredded pecorino romano. Quickly mix into a paste. Add more water as needed.
9. Add pecorino romano paste to large pot with pasta. Mix to coat.
10. Top with shredded parmesan reggiano as desired.