Cacio e Pepe (Roman pasta with Pecorino Romano and black pepper)

Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions.
2. Reserve about 1 cup of pasta cooking water before draining.

2. Toast the Black Pepper

1. In a large skillet or sauté pan, heat the freshly ground black pepper over medium heat for 1-2 minutes to release its aroma.
2. Add 1/2 cup of the reserved pasta water to the skillet and reduce the heat to low.

3. Make the Sauce

1. In a mixing bowl, combine the grated Pecorino Romano cheese with a few tablespoons of the reserved pasta water. Stir vigorously to create a smooth, thick paste. Add more water if needed, 1 tablespoon at a time.

4. Combine the Pasta and Sauce

1. Add the drained pasta to the skillet with the black pepper mixture. Toss to coat the pasta evenly.
2. Remove the skillet from heat and quickly stir in the Pecorino Romano paste, tossing continuously to prevent clumping. Add a splash of the reserved pasta water if necessary to achieve a creamy consistency.

5. Serve

1. Divide the pasta among serving plates. Sprinkle with additional Pecorino Romano and freshly ground black pepper for garnish.
2. Serve immediately, enjoying the rich, creamy, and peppery flavors.