SPAGHETTI WITH CRUSHED BLACK PEPPER AND PECORINO CHEESE

Salt for the pasta water
2 tablespoons whole black peppercorns, or more to taste
1 pound spaghetti
1 1/2 cups freshly grated pecorino cheese,* or more to taste

Bring a big pot of salted water to a boil. Meanwhile, grind the peppercorns very coarsely, preferably crushing them in a mortar with a pestle or in a spice grinder.

Warm up a big bowl for mixing and serving the pasta -- use some of the pasta water to heat the bowl, if you like. Cook the spaghetti until al dente. Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.

Scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly. As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments -- add more pepper or cheese, or both, to taste. Serve while the spaghetti is very hot.

*Use a very good authentic pecorino, one produced in Lazio, Tuscany or Sardinia. The cheese is at its best when aged only 8 to 10 months.

Servings: 6
Source: Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most by Lidia Matticchio Bastianich and Tanya Bastianich Manuali