Cacio e Pepe

Ingredients

• •12 oz spaghetti
• •2 cups Pecorino Romano, very finely grated
• •2 tsp black pepper, coarsely ground
• •1 tsp salt

Directions

1. 1Bring a pot of lightly salted water to a boil and cook spaghetti until just shy of al dente.
2. 2Toast black pepper in a wide skillet for 1 minute.
3. 3Reserve 2 cups pasta water, then drain the spaghetti.
4. 4Whisk Pecorino Romano with enough warm pasta water to form a smooth thick cream.
5. 5Toss pasta and pepper with a splash of pasta water off heat.
6. 6Fold in the cheese mixture gradually until glossy and creamy.

💡 Keep the pan off direct heat when adding Pecorino Romano; excessive heat makes the cheese clump.

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