Here’s the recipe for Cacio e Pepe:

Ingredients:
– 8 ounces of spaghetti or bucatini pasta
– 1 cup of freshly grated Pecorino Romano cheese
– 1 teaspoon of freshly ground black pepper
– Salt, to taste
– Extra-virgin olive oil

Instructions:
1. Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the boiling water.

2. Add the pasta to the boiling water and cook according to the package instructions until al dente, meaning it should still have a slight bite to it.

3. While the pasta is cooking, in a large bowl, combine the freshly grated Pecorino Romano cheese and freshly ground black pepper. Mix well.

4. Once the pasta is cooked, reserve about a cup of the pasta cooking water, then drain the pasta.

5. Immediately transfer the hot pasta to the bowl with the cheese and pepper mixture. Drizzle a small amount of extra-virgin olive oil over the pasta.

6. Toss the pasta vigorously using tongs or a fork until the cheese has melted and coats the pasta evenly. If the pasta seems dry, gradually add a little of the reserved pasta cooking water, a few tablespoons at a time, until you achieve a creamy consistency.

7. Taste the pasta and season with salt if necessary. Remember, Pecorino Romano cheese is already salty, so add salt cautiously.

8. Serve the cacio e pepe immediately while it’s hot. Garnish with an extra sprinkle of freshly ground black pepper and grated Pecorino Romano cheese, if desired.

Enjoy your delicious homemade cacio e pepe!