Cacio e Pepe

Instructions

1. Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
2. Add the spaghetti to the boiling water and cook until al dente, according to package instructions.
3. While the pasta is cooking, finely grate the pecorino romano and parmesan cheese and mix them together in a bowl.
4. In a large pan, toast the freshly ground black pepper over medium heat for about 1 minute until fragrant.
5. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
6. Add the drained spaghetti to the pan with the toasted black pepper. Toss to coat the spaghetti with the pepper.
7. Reduce the heat to low, add the cheese mixture to the spaghetti, and gradually add the reserved pasta water, stirring constantly until a creamy sauce forms.
8. Serve immediately, garnished with additional grated cheese and black pepper if desired.