Cacio e Pepe

Ingredients

• 200 grams Spaghetti or Tonnarelli
• 1.5 cups Pecorino Romano cheese, finely grated
• 1 tablespoon Whole black peppercorns, toasted and crushed
• to taste Salt
• 1 cup Pasta water

Instructions

1. 1

   Bring a large pot of water to a boil, using less water than usual to ensure a high starch concentration. Add a small amount of salt.

2. 2

   Cook the pasta until it is 2 minutes away from being al dente.

3. 3

   While pasta cooks, toast the crushed peppercorns in a large dry skillet over medium heat until fragrant.

4. 4

   Add a ladle of the starchy pasta water to the skillet with the pepper and simmer.

5. 5

   In a small bowl, mix the grated Pecorino Romano with a small amount of warm pasta water to create a thick, smooth paste.

6. 6

   Transfer the undercooked pasta directly into the skillet with the pepper water using tongs.

7. 7

   Remove the skillet from the heat. Add the cheese paste to the pasta, tossing vigorously and adding more pasta water as needed until a creamy emulsion forms.

8. 8

   Serve immediately on warm plates with an extra dusting of cheese and pepper.