Cacio e Pepe

Ingredients

• 1 pound spaghetti or tonnarelli
• 2 cups freshly grated Pecorino Romano cheese
• 2 tablespoons whole black peppercorns
• Salt to taste

Instructions

1. Coarsely grind the black peppercorns using a mortar and pestle or spice grinder.
2. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, reserving 2 cups of pasta water before draining.
3. In a large skillet, toast the ground pepper over medium heat for 1-2 minutes until fragrant.
4. Add 1 cup of reserved pasta water to the skillet with the pepper and bring to a simmer.
5. Add the drained pasta to the skillet and toss to coat with the pepper water.
6. Remove from heat and gradually add the grated Pecorino Romano cheese while continuously tossing, adding pasta water as needed to create a creamy sauce.
7. Serve immediately while hot, with additional Pecorino Romano and cracked pepper on top.

Notes

• Use freshly grated Pecorino Romano for best results; pre-grated cheese may not melt as smoothly due to anti-caking agents.
• Grind peppercorns coarsely just before cooking to maximize flavor and aroma.
• Work quickly after adding cheese to prevent it from clumping; keep the pasta warm and slightly above the pan.
• Pasta water is essential for creating the creamy emulsion; add it gradually while tossing constantly.
• Do not use cream or butter; this dish relies on the starch from pasta water and cheese for its sauce.
• Serve in warm bowls to keep the sauce from setting too quickly.