Cacio e Pepe

Instructions

1. Fill a large pot with water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat. Tip: Salting the water helps to season the pasta evenly.
2. Add the spaghetti to the boiling water. Cook according to the package instructions, usually around 8-10 minutes, until ‘al dente’. While the pasta cooks, prepare the cheese and pepper mixture.
3. In a large pan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add 2 teaspoons of freshly ground black pepper and toast it for about 1 minute until fragrant. Tip: Toasting the pepper enhances its flavor, offering a warm and slightly spicy aroma.
4. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
5. Add the drained spaghetti to the pan with the butter and pepper. Lower the heat to medium-low. Add 1/2 cup of the reserved pasta water to help prevent sticking.
6. Gradually sprinkle 1 cup of grated Pecorino Romano cheese over the pasta, stirring constantly to create a smooth, creamy sauce. If the sauce is too thick, add more reserved pasta water, a little at a time, until the desired consistency is reached. Tip: Stir constantly and quickly to prevent clumping and ensure the cheese melts smoothly.
7. Serve immediately, garnishing with extra grated Pecorino Romano and a sprinkle of fresh black pepper if desired.