Steps

1. Toast
Toast the peppercorns in a dry pan over low to medium heat until fragrant. This helps the pepper release its aromas and intensifies the flavour.

2. Crush
Transfer the toasted peppercorns into a mortar and lightly crush them. The texture should stay slightly coarse, not too fine.

3. Grate
Finely grate the pecorino cheese and set aside.

4. Boil
Bring a pot of salted water to a boil and cook the tonnarelli until al dente.

5. Mix
While the pasta cooks, slowly add a little hot pasta water to the pecorino, mixing little by little to create a smooth cream. Keep the temperature below 60°C to prevent the cheese from clumping.

6. Pepper
Once the pecorino cream reaches a silky consistency, add the toasted crushed pepper and mix again.

7. Tonnarelli
Drain the tonnarelli directly into the bowl with the pecorino cream.

8. Final touch
Toss everything together until the pasta is evenly coated and glossy. Finish with freshly grated pecorino and an extra touch of pepper.
Serve immediately.