Cacio e pepe with fresh egg tonnarelli (Fuoco Lento)

Put extra virgin olive oil and black pepper in the pan.

Add pasta water to the oil and pepper and let it reduce over a gentle fire; keep the pan warm and do not burn the pepper.

Cook the fresh tonnarelli a few minutes.

Add the pasta to the pan with a little more pasta water, fire back on, and toss until every strand has the pepper and it turns creamy.

Off the strong heat, add a big handful of pecorino and toss gently; the more it is tossed the creamier it gets.

Plate with more pecorino and a little pepper on top.