Cacio e Pepe

Ingredients:

400g (14 oz) spaghetti

200g (7 oz) Pecorino Romano cheese, finely grated

2 tsp black pepper (freshly ground)

Salt (for the pasta water)

Instructions:

Cook the pasta: Bring a large pot of water to a boil an salt. Add the pasta and cook until al dente. Reserve 1 cup of pasta cooking water before draining.

Toast the pepper: While the pasta cooks, heat a large skillet over medium heat. Add the black pepper and toast it for 1-2 minutes, shaking the pan occasionally to release its aroma. Crack in a mortar and pestle.

Combine cheese and pasta water: In a bowl, mix the freshly grated Pecorino Romano with about 1/2 cup of the reserved pasta cooking water. Stir to create a smooth paste.

Make the sauce: Once the pasta is done, transfer it directly to the skillet with the toasted black pepper. Add the cheese mixture and a little more reserved pasta water, stirring vigorously to combine. You want to achieve a creamy sauce that coats the pasta evenly.

Serve: Adjust the texture with more pasta water if necessary. Serve immediately with extra Pecorino Romano on top, and a final sprinkle of black pepper.