Pasta "Cacio e Pepe"

Ingredients:

• 340 g spaghetti
• 30 turns of the black pepper mill in coarse grinding mode + extra for feeding
• 1/3 cup grated Pecorino cheese, plus extra for serving
• 2 tbsp extra-virgin olive oil + extra for serving

Preparation:

1. In a saucepan wide enough to accommodate the pasta, pour 2.5 cm of water. Add a pinch of salt and bring to a boil. Add the pasta to the saucepan and cook over medium heat, stirring occasionally to prevent sticking. Let the water evaporate; do not add more, as you want to have as little starchy water as possible when adding the remaining ingredients.
2. Meanwhile, place coarsely ground black pepper in a separate small skillet and heat over medium heat. Cook for a couple of minutes until fragrant.
3. Once the pasta is cooked to al dente and the water has evaporated to just a little bit at the bottom of the pan, turn off the heat and add the toasted black pepper and Pecorino Romano cheese. Stir vigorously to coat the pasta evenly with the cheese and black pepper. Add olive oil and salt to taste.
4. Transfer the pasta to a large bowl and season with additional black pepper, Pecorino Romano cheese, and olive oil to taste.