Spaghetti with cheese and pepper

Procedure

Grind the black peppercorns in a mortar and pestle, toast the pepper in a pan, and then add a ladle of the pasta cooking water. Cook the pasta; meanwhile, in a bowl, whisk the pecorino cheese and the pasta cooking water until creamy.

Drain the pasta and transfer it to the pan with the pepper. Once the heat is off, add the pecorino cream. Serve.