Spaghetti Al Cacio E Pepe
( YIELD: 8-12 Servings )

I N G R E D I E N T S
Spaghetti	1 Lb.
Fulvi Pecorino Romano	3 1/2 oz.
Black peppercorns	to taste
Salt	to taste

1.	Bring salted water to a boil and add spaghetti. Stir with a wooden fork so the pasta doesn't stick.
2.	Boil spaghetti "al dente" about 8-10 minutes and drain in a colander. Save boiled water.
3.	While spaghetti is cooking, grate Fulvi Pecorino Romano and crush peppercorns in a mortar.
4.	Place spaghetti in a pre-heated bowl and mix with a few spoonfuls of boiling water so that it remains juicy.
5.	Mix in Pecorino Romano and pepper. Serve.