Cacio e Pepe

Ingredients

• 1 lb Spaghetti or Tonnarelli
• 8 oz Pecorino Romano cheese
• 2 tbsp Black peppercorns
• 1 tbsp Salt

Steps

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.
2. While the pasta cooks, finely grate the Pecorino Romano cheese and set aside. Coarsely crush the black peppercorns using a mortar and pestle or a spice grinder.
3. In a large skillet over medium heat, toast the crushed peppercorns for 1-2 minutes until fragrant. Ladle about 1 cup of the starchy pasta water into the skillet with the peppercorns and bring to a simmer.
4. Drain the pasta, reserving at least 1.5 cups of the starchy pasta water. Add the drained pasta directly to the skillet with the pepper mixture.
5. Remove the skillet from the heat. Gradually add the grated Pecorino Romano cheese to the pasta, tossing continuously with tongs and adding reserved pasta water a tablespoon at a time, until a creamy, emulsified sauce forms and coats the pasta.
6. Serve immediately, garnished with extra black pepper or Pecorino Romano if desired.