Friday night cacio e Pepe

Y’aready know. Grated pecorino, bucatini, pepper and water. Toast peppercorns, add some water and simmer w the peppercorns. Fill a cup with some of the starchy pasta water, let it cool until just before pasta is done, add pecorino to the still hot but not boiling water to temper it consistency kinda a slurry-ish. Pull pasta a minute or two from al dente to finish cooking in the pepper water, keep stirring, tossing and adjusting water until you have a bit of a cream but still slack. Take off heat, add cheese. stir, toss, adjust water if need, don’t be afraid to put back on small heat once things are pretty well incorporated if you need to tighten it a bit