Bring a pot of water to the boil. Add very little coarse salt, as Fiore sardo is already salty.

Cook the spaghetti.

Meanwhile, place a non-stick pan on a low heat. Take the pepper mill and insert the black peppercorns. Grind the black pepper directly in the pan for about 1 minute. Add the extra virgin olive oil.

Mix the content of the pan well by moving it with the handle.

When the spaghetti are al dente, use a spaghetti ladle to drain them from the water and put them in the pan with oil and ground pepper.

With a ladle, add the cooking water of the pasta to the pan with the sauce and spaghetti al dente.

Grate the Fiore sardo and add it to the pan, a handful at a time.

Move the pan, always holding it by the handle, to mix all the content.

Gently pan-fry the ingredients so that the grated Fiore sardo binds well with the pasta.

Grate plenty of black pepper on the bottom of the plate where you will serve the pasta. Place the spaghetti on top and use a spoon to scoop up the cream that has formed in the pan.

Pour it over the spaghetti.

Add more Fiore sardo as a final touch, a little more pepper and serve piping hot.