Fill a large pot with water, season generously with salt, and bring it to a rolling boil over high heat. Add 12 ounces of pappardelle, stirring occasionally. Cook the pasta slightly firmer than al dente—about 1-2 minutes less than the package instructions. Reserve 1 ½ cups of the starchy pasta water before draining the pasta.

While the pasta is cooking, grab a large nonstick pan and place it over high heat. Add 2 teaspoons of coarsely cracked black peppercorns and toast them for about 1 minute, stirring frequently until fragrant.

Once the pepper is toasted, carefully pour in ½ cup of the reserved pasta water into the pan. Allow the mixture to simmer for about 3-4 minutes, stirring occasionally until slightly reduced.

When the pasta reaches just under al dente, use tongs to transfer it directly into the pepper sauce. Toss the pasta gently to coat it evenly, then gradually add another ½ cup of reserved pasta water. Reduce the heat to medium and cook for about 2-3 minutes, until the pasta is al dente and the sauce has thickened beautifully.

Turn off the heat and add the 2 cups of very finely grated Pecorino Romano cheese to the pasta in two batches. Toss continuously until the cheese melts and creates a luxuriously creamy sauce.

Dish out your Pappardelle Cacio e Pepe immediately for the best texture and flavor. Top with additional cracked black pepper and extra grated cheese, if desired.