Cacio e Pepe

Ingredients

Spaghetti

400g

Unsalted butter

4 tablespoons

Salt

to taste

Freshly ground black pepper

2 teaspoons, plus more for garnish

Pecorino Romano cheese

1 1/2 cups, finely grated

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta is cooking, finely grate the Pecorino Romano cheese and set it aside. Ensure it is grated finely for optimal melting.
3. Once the pasta is cooked, reserve 2 cups of the pasta water and then drain the spaghetti in a colander.
4. In the same pot used for the pasta, melt the unsalted butter over medium heat. Add the freshly ground black pepper and sauté for about 1 minute to bloom the flavors.
5. Pour 1 1/2 cups of the reserved pasta water into the pot and bring to a gentle simmer.
6. Reduce the heat to low, and add the drained spaghetti to the pot. Stir and toss vigorously to coat the pasta completely with the butter and pepper mixture.
7. Gradually add the finely grated Pecorino Romano cheese, stirring continuously until the cheese melts and the sauce becomes creamy. If the sauce is too thick, add more reserved pasta water a little at a time until your desired consistency is achieved.
8. Taste and adjust seasoning with additional salt or pepper as needed.
9. Serve immediately, garnished with extra grated Pecorino Romano and a sprinkle of black pepper for an extra kick.