Tonnarelli Cacio e Pepe

Do Ahead

1. Heat a large skillet over medium-high heat. Add the whole peppercorns and stir gently until they become aromatic, about 1 to 2 minutes. Remove from the heat.
2. Add to a mortar and pestle and grind them until they become powdery and grey in color, about 4 to 5 minutes. Set aside.

Prepare the Cacio e Pepe

1. Bring a large pot of boiling water to a boil. Add 2 tablespoon of coarse salt.
2. Add the pasta to the water. Stir to keep the pasta from sticking together. A couple of minutes before the pasta becomes al dente, place your pasta bowl over the pot. (This heats the pasta bowl and helps to make a creamy sauce).
3. Use kitchen towels to remove the pasta bowl and check the pasta to make sure it's cooked to al dente.
4. Drain the pasta but save the water.
5. Add the pasta to the warmed pasta bowl. Working in batches, add the cheese and ladle in some pasta water, stirring everything together constantly.
6. Add about 2 tablespoon of the ground pepper and keep stirring until the cheese and water create a creamy sauce that clings to the pasta. If too runny, add more cheese. If too thick, add more pasta water.
7. Serve immediately with additional ground pepper tableside.