Grate your Pecorino Romano cheese on the side that will give you the finest powder of cheese. Its the side with what looks like little holes punched out of your grater. (If you’re like me, its the side I’ve never used before. Until now). Then grind your peppercorns.

Heavily salt some water for the pasta. I threw in 2-3 tablespoons, but you can do more if you like. Once boiling, cook the pasta until al dente.

While pasta is cooking, heat up a large heavy duty saucepan. Once hot, add the olive oil. When shimmering, sprinkle in the pepper. Let this sizzle for a minute. Then ladle 1/2-3/4 cup of pasta water into the oil. Beware it will sizzle and steam and spit. Swirl the pan, letting this boil and emulsify for a few minutes.

Drain your pasta and add to the olive oil & pepper. Toss and coat the pasta.

Meanwhile ladle 1/2 cup to 3/4 cup of pasta water into the powdered cheese and stir. This will create a paste like consistency. Add this to your pasta and give a good stir until melted through.

Add more pasta water, about 1/4 cup at a time until you reached a nice cheesy sauce. Be patient and keep stirring. I ended up adding a little more than a cup after I stirred in the cheese. Give it a little time for the pasta to soak up some extra water. Just a couple minutes will do.

Garnish with extra cheese and fresh pepper.