Bigoli Cacio e Pepe
2/3 cup – 60g pecorino romano cheese
2 1/2 cups – 250g bigoli pasta
Boil a pot of plenty of water to cook the pasta.
Crush the black pepper grains with a mortar or a glass. Grate the pecorino romano.
When the water boils, salt and cook the pasta.
Meanwhile, pour the pepper into the pan and let it toast to release its scents. Add a couple of ladles of water and set aside three more ladles. Add 2 ladles of cooking water to the pecorino pasta, taking care to mix with a fork to form a soft cream.
Add the pasta to the pepper, and stir until the pepper is well mixed with the bigoli, adding a ladle of water to the pasta if necessary.
Remove from the heat, and add the cream of pecorino romano skipping the pasta so that the sauce mixes well, alternating a little ‘cheese to a few ladles of water of the pasta.
Serve with a splash of pepper if desired.