Cacio e pepe (#15)

Ingredients/peppercorn.md

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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.

cacio-e-pepe.md

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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