Spaghetti Cacio e Pepe
- 400 g spaghetti
- 180 g Pecorino Romano cheese grated
- 2 tbsp black pepper freshly ground
- Bring a large pot of salted water to a rolling boil. Immerse the pasta in boiling water, stirring occasionally, and cook for about 1 minute less than the time indicated on the package. Reserve 1 cup cooking water.
- Add 1/2 cup of the reserved cooking water to a large skillet and simmer over low heat. Add grated Pecorino Romano cheese and pepper to the skillet and stir until creamy. Add more cooking water as needed, 1 tbsp at a time. Drain the pasta and add it to the skillet and stir until sauce coats spaghetti, about 2 minutes. If you add too much water, add some more cheese. Serve immediately.