In a cacio e pepe sauce, toasting whole black peppercorns before grinding them is a simple step that dramatically intensifies their flavour. The heat, whether from a dry oven for around five minutes or a hot dry pan, causes volatile aromatic compounds in the outer layer of the peppercorn to release, deepening both the spice and the fragrance in ways that crushing raw peppercorns cannot achieve. Matthew Ryle made this the very first action he took, and {Matthew Ryle} noted approvingly when Anthony followed suit. Lana skipped this step, using the pestle and mortar straight away, and the judges felt it showed in the sauce. Toasting any whole spice before grinding is a reliable flavour-building technique well within the reach of home cooks.