This is the dish that brought Brad to tears (literally) on our first night in Rome. Imagine my excitement when I found a chunk of "Cacio da Roma" at my Bristol Farms (I went in for the duck and came out with three cheeses too...)
Adapted from Williams-Sonoma "ROME" recipes by Maureen B. Fant
2 t. freshly ground black peppercorns
6 oz. grated cacio or pecorino
Boil pasta in salted water. Ladle one ladleful of pasta water and one T. of olive oil into a large, deep skillet. Add a handful of cheese and whisk vigorously. When pasta is done, using a pasta fork, or handheld colander directly from the water to the skillet (reserve some water). Place pan over low heat and gradually add remaining cheese, crushed pepper, and spoonfuls of the pasta water as needed to make a creamy sauce. Toss to coat the pasta thoroughly, stirring and tossing for about 3 minutes. Serve at once in warmed bowls.