Cacio e Pepe

Toast 4 teaspoons black peppercorns in Dutch oven over medium heat, stirring occasionally, until fragrant

Transfer peppercorns to spice grinder or mortar and pestle and grind until coarsely ground

Transfer 1½ teaspoons of ground pepper to large heatproof bowl and set aside; reserve remaining pepper for serving

In food processor, process 7 ounces Pecorino Romano cheese pieces until finely ground

With processor running, slowly add ¼ cup hot water and process until a spoonable, homogeneous paste forms (consistency should resemble thick yogurt or sour cream), adding up to an additional ¼ cup hot water, 2 teaspoons at a time, if needed

Scrape down sides of bowl and continue to process until smooth (paste will still look slightly grainy)

Transfer cheese paste to bowl

Bring 2 quarts water to boil in now-empty Dutch oven

Add 12 ounces thick spaghetti and ½ teaspoon table salt and cook, stirring often, until al dente

Just before pasta finishes cooking, reserve 1 cup cooking water

Add 2 tablespoons of reserved cooking water to pepper in large bowl

When pasta is al dente, use tongs to quickly transfer pasta to bowl with pepper (do not drain water in Dutch oven)

Add ¼ cup reserved cooking water and half of cheese paste and vigorously toss and stir pasta with tongs until paste is melted

Add remaining cheese paste and continue to toss and stir until paste is melted and pasta is coated in glossy, lightly thickened sauce, adjusting consistency with remaining reserved cooking water as needed

If pasta cools and sauce seems stiff, set bowl over Dutch oven and use residual heat from pasta water to gently rewarm while stirring

Serve immediately in warmed bowls, passing reserved pepper and grated cheese separately