Tuna Cacio e Pepe

Preparation

1. Step 1

   Bring a 12-inch skillet filled with water to a boil.

2. Step 2

   While the water is coming to a boil, add the peppercorns to a mortar and pestle and crush them until coarsely ground. You can also crush the peppercorns by adding them to a zip-seal bag and crushing them with a rolling pin.

3. Step 3

   Using a Microplane or the fine side of a box grater, grate the cheese and add it to a blender or tall container you can blend in using an immersion blender.

4. Step 4

   Season the boiling water with a hefty pinch of salt. Add the spaghetti to the boiling water and cook until al dente, about 3 minutes less than what the packaging instructions call for.

5. Step 5

   Meanwhile, open the can(s) of tuna and drain the liquid.

6. Step 6

   When the pasta is close to al dente, scoop out ¾ cup pasta water. Using an immersion blender or countertop blender, start pulsing the cheese while slowly streaming ⅔ cup of pasta water in the container. The cheese will seem clumpy at first, then smooth like heavy cream once you add most of the water. Add the rest of the water if needed to loosen the consistency.

7. Step 7

   To a medium saucepan over medium heat, add the crushed pepper. Toast for 1 to 2 minutes, until you see a wisp of smoke. Add ½ cup of pasta water over the toasted pepper (careful, the water will splatter) and simmer for a minute or so, until the water turns a dark brown color.

8. Step 8

   Using tongs, add the spaghetti to the saucepan and toss to coat in peppercorns. Reduce the heat to medium-low.

9. Step 9

   Pour the Pecorino Romano mixture all over the pasta. Using a flexible silicone spatula, vigorously stir the pasta to emulsify the sauce. Add the drained tuna and mix to combine. Add another splash of pasta water if needed.

10. Step 10

    Serve right away with more pepper on top.