Tonnarelli cacio e pepe, pepper toasted in the pan

Ingredients

• 400 g tonnarelli
• 280 g pecorino romano
• Tellicherry peppercorns
• pasta water

Method

1. Toast the peppercorns. Crush them now.
2. Pasta very al dente. In the pan: pepper, a ladle of water, pecorino in a rain.
3. Cream from cheese. Never cream from a carton.