Cook the pasta:

• Bring a large pot of salted water to a boil. (You want the water to be salty like the sea, which is usually about 1 tablespoon of salt per liter of water). Add the pasta and cook until it is slightly less than al dente, about 1-2 minutes less than package instructions.   

Prepare the sauce:  

• Add the grated pecorino to a mixing bowl. 
• Once the pasta is just about done, add a few ladles of the pasta water to the bowl and whisk together to create the cheese sauce. The goal is to create a smooth, glossy, and beautifully creamy sauce. Add more pasta water as needed to achieve this.    

Marry the pasta and sauce (what Italians call the mantecatura): 

• In a pan set to low heat, pour the Pepper Tamari and warm very gently. Drain the pasta and add it to the pan.
• Add the cheese sauce and toss and mix thoroughly, until the sauce is well incorporated.  If the sauce is too thick, add a bit more pasta water, a little at a time, until it becomes silky and coats the pasta evenly.  

Serve the dish: 

• Taste and adjust the seasoning to taste. Working quickly, plate the pasta. Feel free to add freshly cracked black pepper at the end for the classic notes, and/or some more Pepper Tamari.