Cacio e Pepe

Ingredients

• 1 lb spaghetti
• 1 cup Pecorino Romano cheese, finely grated
• 2 tbsp whole black peppercorns
• 1 tbsp salt

Instructions

1. Bring a large pot of water to a boil and add salt
2. Toast whole peppercorns in a dry pan until fragrant, then crush them coarsely
3. Cook spaghetti until it is slightly under al dente
4. Reserve 1 cup of pasta water, then drain the noodles
5. Add the crushed pepper and half the pasta water to the pan with the noodles
6. Toss vigorously over low heat, then remove from heat completely
7. Stir in the Pecorino Romano cheese rapidly, adding more pasta water as needed to create a creamy sauce
8. Serve!