Precisely because there are only two ingredients besides pasta, the difficulty lies in balancing them perfectly and in creating a cacio e pepe sauce that is flavorful and creamy just right.
Grate the Pecorino Romano. When ready, set aside in a bowl. Then grind the black peppercorns. For this you can use a pestle, a meat pounder or a pepper grinder.
When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.
After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet. The spaghetti should FINISH COOKING IN THE SKILLET with the pepper.
Once the spaghetti are cooked, turn off the heat, wait about half a minute and then add the pecorino cream a little at a time. Stir in the spaghetti evenly. Spaghetti cacio e pepe recipe is ready!