Cacio e Pepe

Ingredients

• 1 lb tonnarelli or spaghetti
• 2 cups Pecorino Romano, finely grated
• 2 tsp coarsely cracked black pepper
• Salt for pasta water

Instructions

1. 1Toast cracked black pepper in a dry skillet until fragrant.
2. 2Cook pasta in lightly salted water until al dente, reserving plenty of starchy pasta water.
3. 3Whisk Pecorino with a splash of pasta water into a smooth paste.
4. 4Add drained pasta to the skillet with pepper and a ladle of pasta water, tossing over low heat.
5. 5Off heat, add the Pecorino paste and toss vigorously, adding pasta water as needed to form a creamy sauce.
6. 6Serve immediately with extra Pecorino and pepper.

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