Cacio e Pepe

1. Preparation

Gather all ingredients: spaghetti, Pecorino Romano cheese, freshly cracked black pepper, and salt.

Grate 100g of Pecorino Romano cheese using a fine grater and set aside.

Measure out 400g of spaghetti.

Grind about 2 teaspoons of black pepper using a mortar and pestle or spice grinder for fresh flavor.

2. Cooking Pasta

In a large pot, bring water to a boil and add 1 tablespoon of salt.

Once the water is boiling, add 400g of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

Reserve about 1 cup of the pasta cooking water before draining the pasta.

3. Creating the Sauce

In a large skillet over medium heat, add the freshly cracked black pepper.

Toast the pepper for about 1 minute, stirring continuously, until fragrant.

Add the drained spaghetti to the skillet with the toasted pepper.

Pour in ½ cup of the reserved pasta water and quickly toss to combine.

4. Combining Cheese and Pasta

Remove the skillet from heat and gradually add the grated Pecorino Romano cheese while tossing continuously.

Add more reserved pasta water, a little at a time, to achieve a creamy consistency and ensure the cheese melts smoothly.

Continue to toss until the sauce is creamy and coats the spaghetti evenly.

5. Serving

Taste and adjust seasoning with more black pepper or salt if desired.

Plate the pasta and finish with additional grated Pecorino Romano on top.

Serve immediately while hot.