Cacio e pepe

Put a tablespoon of sea salt in boiling water and add the thick spaghetti, about 11 minutes.

Toast the black pepper in the pan for about two minutes until the smell is strong.

Mix black pepper into the pecorino.

Add the pasta to the pan with some pasta water and cook two more minutes, adding water gradually and only a little at a time so it stays thick, not runny.

Set the pan over the pot so the steam keeps it warm and helps form the cream.

Add the pecorino cream and let the cheese melt, adding a tiny bit more pasta water until it tosses.

Toss over the steam until creamy and plate.