Cacio e Pepe Serves 4

Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2-3 min. Coarsely crush w a mortar and pestle or wrap in kitchen towel and press w bottom of heavy skillet. Cook spaghetti in large pot of boiling salted water until al dente. Fill large glass or ceramic bowl w hot water to warm bowl. Just before spaghetti is finished cooking drain bowl, but do not dry. Reserve 1/2 c pasta water then drain quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 c cheese and 3 T cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water. Divide pasta among 4 plates, then sprinkle w pepper and 2 T cheese. Serve immediately w additional cheese on the side.

Pepper 1T corns
Pasta 0.75lb spaghetti
Cheese, Pecorino Romano 1 c very finely grated
Cheese, Parmigiano-Reggiano 1.5 c finely grated