Cacio e Pepe

In a skillet over medium heat, add in black and pink peppercorns.

Toast until aromatic.

Transfer into a mortar and grind the peppercorns coarsely with pestle.

Set aside.

In the same skillet over medium heat, add 400ml of hot water and 100g of linguine.

Season the water with salt until the water taste like the ocean.

Cook the pasta until al dente.

Remove the pasta.

What you are left with is starchy pasta water.

*Do not discard this water.*

Add hot water into the pasta water until it reaches 400ml.

Add in the remaining 100g of pasta.

Taste the water if any more salt is needed.

Cook until the pasta is al dente.

It is simple calculation that when the pasta is almost al dente, the liquid will almost evaporate.

Add in the ground pepper.

Toss to combine well.

Remove from heat.

Toss in the cheese.

Transfer into serving plate.

Serve immediately.