Pasta with cheese and peppercorns "Cacio e Pepe"

Ingredients:

• 350 gr. bucatini or linguine pasta
• 1 tbsp. black peppercorns
• 1/4 cup olive oil
• 110 g finely grated Pecorino Romano cheese

Preparation:

1. In a large, deep skillet, bring 2400 ml (about 10 cups) of water to a boil. Add 1 tablespoon of salt and the pasta and cook until al dente (1-2 minutes less than package directions).
   
   Meanwhile, transfer the peppercorns to a small zip-top plastic bag and crush coarsely with the flat side of a meat mallet or the bottom of a frying pan. Sift the peppercorns through a fine-mesh sieve; you'll only need the large pieces that remain in the sieve.
   
   Heat olive oil in a small skillet over medium heat. Add the pepper and cook until sizzling, 1-2 minutes. Let cool slightly, then transfer to a large bowl.
2. Using tongs, transfer the pasta from the boiling water to a bowl with the peppered oil and 2 tablespoons of the cooking water. (Reserve the reserved pasta cooking water in the pan.) Toss the pasta until coated with oil. Let cool slightly—1-2 minutes. (If the pasta is too hot, the cheese will be oily rather than velvety.)
3. Add the cheese to the pasta bowl in three additions, mixing well each time and adding a few tablespoons of the reserved cooking water; make sure most of the cheese has melted before adding more. Continue adding the cooking water from the pan, a few tablespoons at a time, until the pasta is coated with a thick, creamy sauce.