Cacio e Pepe (aka: cheese and pepper pasta)

Water Works: Fill a large pot with water and crank up the heat until it's boiling like a volcano.

Pepper Power: While the water's heating, toss those peppercorns into a large pan over medium-high heat. Toast 'em for about 4 minutes, or until you can smell that peppery goodness. Turn off the heat and unleash your inner caveman by grinding those peppercorns in a mortar and pestle. Return the ground pepper to the pan.

Salty Situation: Salt that boiling water like you're salting your enemies' fields (generously, folks!). Throw in the spaghetti and set a timer for 3 minutes less than the "al dente" time on the package.

Sauce Sizzle: Grab a ladle or two of that starchy pasta water and pour it into the pan with the pepper. Bring it to a simmer and let it hang out while the pasta cooks. Keep adding pasta water as needed to keep it simmering.

Cheese Team-Up: While the pasta's doing its thing, mix the Pecorino and Parmigiano cheeses together in a bowl. Teamwork makes the dream work.

Pasta Transfer: When the timer goes off, turn off the heat under the pasta pot (but keep that water!). Use tongs or a spaghetti fork to move the pasta directly into the pepper pan. Add 2-3 more ladles of pasta water and crank up the heat to high, stirring like you mean it. Keep simmering until the pasta is al dente to your liking, adding more water if it gets too dry.

Cheese Magic: Turn off the heat and let the pasta cool for about 3 minutes. Then, sprinkle a little cheese over the pasta, add a spoonful or two of pasta water, and stir like crazy until the cheese melts into a smooth, creamy sauce. Repeat this process, adding a little cheese and a little water at a time, until all the cheese is melted and glorious.

Serve It Up!: Serve immediately. Drizzle a little of the pan sauce over the top and, if you're feeling fancy, grate some extra Pecorino cheese on top.