Cacio e Pepe Spaghetti

Step 1

Bring water to a boil in a large pot and season with salt. Add the spaghetti and cook until al dente.

Step 2

Meanwhile, grate the Pecorino Romano to a fine powder and grind plenty of black pepper in a serving bowl, where you will toss the pasta.

Step 3

Drain the spaghetti reserving 1 cup of cooking water. Transfer to the bowl with 2 small ladles of cooking water (around 1/2 cup) to help melt the cheese and create the sauce. Immediately add the Pecorino Romano, stirring quickly with a wooden spoon until the cheese is completely melted.

Step 4

Top with extra Pecorino Romano and black pepper to taste and serve immediately