Cacio e Pepe, the Stubborn Way

— The Method

How it comes together.

1. Step 01

   Bring a large pot of water to a boil and season it with kosher salt. Add the pasta and cook until just shy of al dente, usually 1 to 2 minutes less than the package time.

2. Step 02

   While the pasta cooks, toast the black pepper in a wide skillet over medium heat for 30 to 45 seconds until aromatic. Add a ladle of pasta water to bloom the pepper into a light broth.

3. Step 03

   In a bowl, combine the grated Pecorino with a small splash of warm pasta water and stir into a thick paste. I keep it dense at first so I can control the final texture in the pan.

4. Step 04

   Transfer the pasta to the skillet with tongs and toss over low heat. Add more pasta water a little at a time until the starch loosens the noodles and creates a glossy base.

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5. Step 05

   Take the skillet off the heat and fold in the Pecorino paste, tossing continuously. Add extra pasta water in small splashes until the sauce turns smooth, creamy, and coats every strand.

6. Step 06

   Return to very low heat only if needed, just for a few seconds. Do not let it boil once the cheese is in, or the sauce can seize and turn grainy.

7. Step 07

   Serve immediately with an extra crack of black pepper and a final dusting of Pecorino.