Ingredients

Method

Cook the spaghetti in a large pot of boiling salted water, according to the package instructions, until al dente. Reserve 2 cups of pasta water, then drain the pasta.

In a large, heatproof mixing bowl, combine the finely grated Pecorino Romano cheese and freshly ground black pepper.

Slowly whisk in 1 cup of the reserved pasta water, creating a smooth, creamy sauce.

Add the cooked spaghetti to the bowl with the sauce, tossing to combine. If needed, add more reserved pasta water, a tablespoon at a time, until the desired consistency is achieved.

Serve the Cacio e Pepe hot, with extra Pecorino Romano cheese for sprinkling, if desired.