Cacio e Pepe

🛒 Ingredients

• Spaghetti or Tonnarelli pasta 160 g · 560 kcal
• Pecorino Romano cheese, finely grated 80 g · 312 kcal
• Freshly ground black pepper 4 g · 10 kcal

👨‍🍳 Instructions

1. Bring a large pot of lightly salted water to a boil. Add the spaghetti or tonnarelli and cook according to package directions until al dente, reserving about 2 cups (480ml) of the starchy pasta water before draining.
2. In a dry pan over medium heat, toast the freshly ground black pepper for about 1-2 minutes until fragrant. Add about 1/2 cup (120ml) of the reserved pasta water to the pan with the pepper and bring to a gentle simmer.
3. Drain the pasta and immediately transfer it to the pan with the pepper mixture. Add most of the finely grated Pecorino Romano cheese, reserving a small amount for garnish.
4. Toss vigorously with tongs, gradually adding more reserved pasta water a tablespoon at a time, until the cheese melts and emulsifies into a creamy, luscious sauce that clings to the pasta. Serve immediately, garnished with the remaining Pecorino Romano and an extra grind of black pepper.