Spaghetti Cacio e Pepe

Ingredients

• 1 lb spaghetti
• 1 tbsp black pepper
• 4 oz pecorino romano
• Olive oil
• Salt

Steps

• Cook the spaghetti al dente, usually about 1-2 min less than the package instructions.
  • Remember: the water for boiling should be as salty as the sea!
  • Reserve 2 cups of the pasta water when you’re done.
• Coat a pan in olive oil and heat over medium heat.
• Once the oil is shimmering, add the pepper and cook for half a minute or so.
• Add 3/4 cup of the pasta water and let it boil to form an emulsion.
• Drain the pasta and toss it in the pan.
• Sprinkle most of the cheese into the pasta and toss to combine. Add additional pasta water as needed to prevent clumping.
• Garnish with more cheese and black pepper.