Grate pecorino cheese, boil water in a pot, salt when boiling and put in the spaghetti. Place pepper on a cutting board, smash its grains and place them into a wide nonstick sauce-pan, browning at low heat. Mix from time to time and simmer until reduced with water used for cooking the pasta. Drain the spaghetti, cooked “al dente”, and place it in the sauce-pan with pepper. Continue the cooking and mix the pasta with kitchen pincers. Add a bit of water if needed to let the pasta “breath”. Meanwhile, put half of the grated pecorino cheese in a bowl, add a spoon of cooking water to it, mix. Add more water if needed. Mix the cream placing over the steam of the saucepan with hot water and once the cooking is over, turn off the fire and pour the pecorino cheese cream.
In our restaurant in Trastevere, we recommend the match of the cacio e pepe with white wine such as Pecorino and Vermentino.