PreparationStart preparing the cacio e pepe by pounding the peppercorns in a mortar until they are reduced to a fine powder. Grate the Parmegan into a large bowl, then add the pepper. Heat the water for the pasta, when it comes to a boil, add a handful of coarse salt and cook the spaghetti. Gradually add a little of the pasta cooking water to the bowl with the Parmegan and mix vigorously with a whisk until creamy. Drain the spaghetti, transfer them to the bowl with the cheese and stir. Distribute the cacio e pepe on serving plates, add a sprinkling of pepper and serve.
