Cacio e Pepe

Ingredients

• •1 lb spaghetti
• •2 cups finely grated Pecorino Romano (grated almost to powder)
• •2 tsp coarsely ground black pepper

Steps

1. 1.Cook the spaghetti in salted boiling water, using less water than usual so it stays extra starchy; reserve 1 1/2 cups pasta water.
2. 2.Toast the black pepper in a dry skillet for 1 minute until fragrant.
3. 3.Add a splash of pasta water to the pepper, then toss in the drained pasta.
4. 4.Off the heat, add the Pecorino gradually, tossing and adding pasta water as needed until a creamy sauce forms.