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Cacio e pepe (#15)

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Peppercorn
======
* Tellicherry Peppercorn
* Just a regular black peppercorn that is bigger than a certain size (>4.25mm pinhead)
* Since it is bigger than a regular black peppercorn, it loses some spice but does come with a bigger aroma/flavor due to more substance in the individual peppercorn.

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Cacio e Pepe
======
## Ingredients
Makes 4 servings
* 160g Pecorino Romano cheese (Freshly and Finely Grated)
* 1 Tbsp Quality Black Peppercorn (i.e. Tellicherry)
* 1lb Pasta (Thick Spaghetti)
* Water
* Salt
## Tools
* Pan
* Pot
* Mortar and Pestel or Pepper Mill
* Bowl
* Tongs
## Steps
### Peppercorn
1. In pan, toast peppercorns until fragrant
1. Crush toasted peppercorns in mortar and pestel
### Pasta
1. In pot, bring water to boil.
1. Add pasta and salt to pot
1. Cook pasta to halfway to al dente. For my thick spaghetti, this was 4 minutes.
### Cheese
1. Put pecorino cheese in bowl
1. Add a little pasta water into the cheese bowl
1. Mix until you get a creamy cheese paste. If needed, add more pasta water to get the right consistency.
### Combine
1. In pan on medium heat, add toasted crushed peppercorns
1. Add a little pasta water and reduce
1. When pasta is almost at al dente, use tongs to remove pasta from pot and add to pan
1. Cook pasta to al dente. Shake/stir pasta to prevent burning. Add pasta water as needed.
1. Add cheese paste. Mix to incorporate. Add pasta water as needed.
## Additional Notes
* Key to the getting the creamy texture is the concentration of starch in the pasta water. Use as little water with the pasta to have a higher concentration of starch.
## Common Questions
*
## References
* Alex's Traditional Recipe - https://www.youtube.com/watch?v=Ng7GWl57nQM
* Alex's Frenchified Recipe - https://www.youtube.com/watch?v=q8kTWNwUD88
* Not Another Cooking Show Traditional Recipe - https://www.youtube.com/watch?v=AztjQDIi3Sw
* Guardian Recipe - https://www.theguardian.com/lifeandstyle/wordofmouth/2016/nov/03/how-to-make-the-perfect-cacio-e-pepe