Ingredients

• 12 oz. spaghetti
• 1 tsp peppercorns
• 2 tbsp butter
• 3/4 cup Pecorino Romano
• olive oil

Method

1. Finely shred Pecorino Romano (you can use a Microplane grate if you would like)
2. Using a mortar and pestle, crack the peppercorns
3. Spray a pan with of olive oil and toast the pepper a little bit, then put the pan to the side
4. Using a different skillet, put the spaghetti in the skillet and fill with just enough warm water to cover the pasta
5. Add a little bit of salt to the water, turn on the heat, and cook for 8-9 minutes, or to al dente
6. Set the pasta pan to the side and heat up the pan with cracked pepper
7. Using tongs, put the pasta into the pan with cracked peppers and add a couple spoonfuls of pasta water
8. Stir the pasta vigorously and keep adding spoonfuls of pasta water
9. Turn off the heat and put shredded cheese in while stirring to prevent clumping
10. Add the butter in and keep stirring
11. Serve the pasta in a bowl and top with some more shredded cheese and pepper before you enjoy!