Classic Cacio e Pepe

100g spaghetti or tonnarelli 50g Pecorino Romano cheese, grated Freshly ground black pepper Salt, to taste Water, for boiling pasta

Cacio e Pepe is a simple yet delicious Roman pasta dish that highlights the beauty of just three ingredients: cheese, pepper, and pasta. This creamy, cheesy delight is perfect for a quick meal that packs a flavorful punch.

Steps

1. Bring a pot of salted water to a boil. 2. Add the spaghetti and cook according to package instructions until al dente. 3. While the pasta cooks, in a large bowl, combine the grated Pecorino Romano with a generous amount of freshly ground black pepper. 4. When the pasta is done, reserve a cup of the pasta cooking water, then drain the pasta. 5. Quickly add the hot pasta to the bowl with cheese and pepper, tossing well to combine. Add a splash of the reserved pasta water to create a creamy sauce, adding more if needed. 6. Serve immediately with extra cheese and pepper on top.