Four Peppercorns Cacio e Pepe

1. Bring a large pot of salted water to a boil.
2. Add pasta to water, stirring intermittently, and bring back to boil as quickly as possible.
3. Combine peppercorns in a mortar and pestle, and grind to medium-course consistency.
4. While pasta is cooking, in a large dry sauté pan, add peppercorns. Begin to toast until just fragrant, but not smoky or burnt.
5. When peppercorns are aromatic, add 6oz pasta water to the same sauté pan to halt the toasting process and return to the heat.
6. Just as the pasta is al dente, add to the sauté pan of stock and peppercorns.
7. Over high heat, begin to reduce the starchy cooking liquid, swirling as to emulsify the pasta and create a sauce.
8. When there is about 1oz of liquid remaining in the pan, add the butter. Quickly agitate the noodles, swirling the pan to keep the sauce emulsified. The Italians call this step strascinati.
9. Immediately before serving, add the cheeses to the pan. Quickly stir the cheese into the sauce and noodles until it all begins one. Add more pasta cooking water as needed to keep the sauce emulsified, hot, and creamy. Adjust seasoning and taste.
10. Serve immediately in warm bowls and top with a small amount of reserved ground peppercorns, and more grated cheese.