Cacio e pepe

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 it according to the package instructions until it is al dente, which means it should still have a slight bite to it.

3

While the pasta is cooking, take a large bowl and combine the freshly grated Pecorino Romano cheese and freshly ground black pepper. Mix them together until well combined.

4

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

5

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 with a pair of tongs or a fork until the cheese has melted and coats the pasta evenly. If the pasta appears dry, add a little bit 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 needed. Remember that Pecorino Romano cheese is already salty, so be cautious with additional salt.

8

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