Important - there are slightly different instructions depending on if you are using fresh or dried pasta. Dried pasta must be cooked at step 3 and fresh pasta cooked at step 7. This is a very quick recipe, read all instructions before starting.

Bring a pot of salted water to a boil (use less pasta water than you normally would so it's extra starchy). Finely grate the pecorino and add it to a small mixing bowl, set aside.

If using dried pasta start boiling it now making sure to undercook it by 2-3 minutes.

Put the freshly ground pepper in a large dry pan on a medium heat, toast the pepper for a few seconds.

After a few seconds add ½ cup (roughly 120ml) of pasta water, let it simmer as the pasta is cooking.

Add a few ladles of pasta water to the pecorino cheese just a little at a time until it has the consistency of loose creamy paste ( a little thicker than heavy cream, it won’t be super smooth).

If using fresh pasta start boiling it now.

When the pasta is about 2 minutes away from being cooked, transfer it to the pan with the pepper using tongs and stir it for about 1 minute to release more starch.

Next, turn the heat down low and add the pecorino mixture. Stir it continuously until a smooth and creamy cheese sauce is created. It will look like it's going to split at first but keep stirring and it'll turn into a smooth and creamy sauce. Once you reach the saucy consistency turn the heat off and keep stirring for 1 more minute to let it thicken. Serve.