Traditional Cacio e Pepe

Instructions

1 Bring a large stainless steel stockpot (best with a pasta insert) of water to a
boil (medium heat setting is enough). Heavily salt the water. Once the salt has
dissolved, add the pasta and cook until just barely al dente.
2 After the pasta has been cooking for at least 5 minutes, heat a stainless steel
fry pan or pot to medium and toss the black peppercorns to toast. Transfer
peppercorns to a mortar and pestle and crush until you have large cracked
pieces. Then, transfer pieces back to the fry pan and add a small ladleful of
pasta water. Stir lightly while allowing some of the water to evaporate. You
will be left with a reduced peppery, salty water base.
3 Combine the two cheeses in a bowl (save a little for the end). Pour in around
1/2 cup of pasta water and stir vigorously until you form a chunky paste.
4 When the pasta is done cooking, remove the pasta insert and transfer pasta to
the fry pan. Reduce heat to low and toss vigorously with a large pronged fork
(avoid metal to prevent scratching) or wooden chopsticks for a minute or two in
the peppery water. Then, add your cheese mixture and continue to toss. Turn off
the heat as soon as pasta is fully coated and sauce is smooth. Adjust with a
tablespoon of additional pasta water at a time if necessary to achieve that
"creamier" consistency.
5 Twirl with the large fork or chopsticks to plate. Sprinkle each portion with
some extra Pecorino Romano and/or Parmigiano and pepper to taste.