Spaghetti alla Chitarra Cacio e Pepe

The preparation is really simple! First, we lower the pasta into boiling water and pound the peppercorns and toast them to enhance the aroma. We keep the flame low to prevent them from burning, releasing a bitter taste. We then combine the toasted peppercorns in a bowl with cooking water and pecorino cheese to create a succulent cream with which we are going to season the spaghetti, which we will whip with the flame off. Last step? Grab a fork and eat!