Cavatappi cacio e pepe

PREPARATION:

1. Boil cavatappi until al dente for 11 minutes in salted water in a large saucepan Before draining all the water, pour about 100 ml of water into a glass. The high content of starch in this water will then make the sauce thicker and silky.  
2. Meanwhile, melt the butter in a large pan over low heat, then add freshly ground black pepper. Roast the pepper for 2-3 minutes. 
3. Move the pasta to a pan with butter and pepper and pour half a glass of starch water. It is important to mix the ingredients quickly.
4. Sprinkle ¾ of the grated cheese on top, and wait 30-50 seconds until it melts. 
5. When the cheese melts, mix well again. This will prevent the cheese from sticking together and make it smooth and shiny. Add a little more starch water and stir intensively, this will dilute the sauce.
6. Add remaining cheese and serve hot. Buon appetito!