Directions

1. Toast Organic Black Peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant; crack coarsely using a mortar and pestle.

2. Bring a large pot of salted water to a boil; cook pasta until just al dente (1 minute less than package instructions); reserve 1.5 cups pasta water before draining.

3. Heat olive oil in a large skillet over medium heat; add cracked peppercorns and sizzle for 1 minute.

4. Add 3/4 cup pasta water to the skillet and simmer 1 minute.

5. Remove pan from heat; add drained pasta and toss to coat.

6. Add finely grated Pecorino Romano in three additions, tossing vigorously and adding small splashes of pasta water to create a smooth, silky sauce.

7. Plate immediately in warm bowls; finish with extra cracked Organic Black Peppercorns and more grated Pecorino Romano.