Cacio e Pepe

Ingredients

• Spaghetti - 12 ounces
• Pecorino Romano - 1 cup grated
• Black Pepper - 2 teaspoons freshly ground, plus more for serving
• Salt - To taste

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes.
2. While the pasta is cooking, mix the Pecorino Romano and black pepper in a large bowl.
3. Reserve 1 cup of pasta water, then drain the spaghetti and add to the bowl with the cheese mixture.
4. Toss the spaghetti with the cheese mixture, adding pasta water a little at a time until a creamy sauce forms.
5. Season with salt and additional black pepper to taste.
6. Serve immediately, topped with more black pepper.