Cacio e Pepe

Ingredients

Spaghetti

400 grams

Salt

to taste

Black pepper

2 teaspoons, freshly cracked

Pecorino Romano cheese

150 grams, finely grated

Olive oil

1 tablespoon

Extra Pecorino Romano cheese

for serving

Fresh parsley (optional)

for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
4. Once the oil is hot, add the freshly cracked black pepper and toast for about 1 minute, stirring frequently, until fragrant.
5. Add the drained spaghetti to the skillet and toss to coat with the pepper-infused oil, ensuring each strand is well-seasoned.
6. Remove the skillet from heat. Gradually add the finely grated Pecorino Romano cheese, tossing continuously to create a creamy sauce. If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach the desired consistency.
7. Taste and season with additional salt if needed.
8. Serve immediately, garnished with extra grated Pecorino Romano cheese and a sprinkle of freshly cracked black pepper. For an elegant touch, add a sprinkle of fresh parsley.