Recipe of Cacio e Pepe

Ingredients

• 200g (7 oz) spaghetti or tonnarelli
• 1 cup Pecorino Romano cheese, finely grated
• 2 teaspoons freshly cracked black pepper
• Salt (for pasta cooking water)

Directions

1. 1

   Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, following the package instructions. Remember to reserve some pasta water before draining.

2. 2

   While the pasta is cooking, toast the freshly cracked black pepper in a dry skillet over low heat for about a minute. This enhances the pepper's flavor.

3. 3

   In a mixing bowl, combine the finely grated Pecorino Romano cheese and most of the toasted black pepper (leave a little for garnish).

4. 4

   When the pasta is cooked, use a ladle to transfer it directly from the pot to the mixing bowl with the cheese and pepper. Do this quickly while the pasta is still hot.

5. 5

   Toss the pasta vigorously, adding a bit of reserved pasta water as needed, until you have a creamy sauce that coats the pasta. The heat from the pasta will melt the cheese and create a smooth sauce.

6. 6

   Serve the Cacio e Pepe immediately, garnishing with the remaining toasted black pepper. Enjoy your taste of Rome!