Cacio e pepe pasta

INGREDIENTS FOR 4
320 G PASTA
200 G MEDIUM-MATURE PECORINO ROMANO
PEPPERCORNS AS NEEDED
EXTRA VIRGIN OLIVE OIL
SALT
A Lazio classic known worldwide. A few ingredients and careful steps make delicious creamy pasta. Excellent Pecorino and freshly ground black pepper are essential. I choose pasta that holds sauce well; choose your favourite.
Choose good Pecorino and grate freshly if liked.I coarsely crush about 2 tablespoons black pepper in a mortar for a wonderful aroma.I boil salted water and add pasta.I put pepper in a large pan.I add a few tablespoons extra virgin olive oil.I fry briefly, add a couple of ladles pasta water and shake the pan to emulsify and release pepper aroma.I cook a few minutes.I let some pasta water cool slightly and put Pecorino in a blender jug. I gradually add water and hand-blend.Adjust water for a smooth, creamy, semi-liquid sauce.Pasta takes 13 minutes; I drain after ten, reserving water, mix into pepper emulsion and cook remaining 3 minutes, adding water if needed.I remove from heat and add Pecorino sauce. I shake the pan back and forth until sauce coats pasta evenly, adding water if too thick. Serve immediately.Add more pepper if preferred.