Black Garlic Cacio e Pepe

Method

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
2. While the pasta is cooking, finely mince the black garlic cloves.
3. In a large skillet, toast the freshly ground black pepper over medium heat until fragrant, about 1-2 minutes.
4. Reserve 1 cup of pasta water, then drain the spaghetti.
5. Add the minced black garlic to the skillet with the black pepper and stir for 1 minute.
6. Add the drained spaghetti to the skillet and toss to combine.
7. Gradually add the grated Pecorino Romano cheese, tossing constantly and adding reserved pasta water as needed to create a creamy sauce.
8. Season with salt to taste and serve immediately.