Pasta Cacio e Pepe

Instructions

1. Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt.
2. Add 500 grams of spaghetti to the boiling water and cook until al dente, according to package instructions.
3. While the pasta is cooking, finely grate 200 grams of pecorino romano cheese and set aside.
4. In a large bowl, combine the grated cheese with 2 tablespoons of freshly ground black pepper.
5. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
6. Add the hot spaghetti to the bowl with cheese and pepper. Toss quickly to combine.
7. Gradually add reserved pasta water, a little at a time, tossing until the cheese melts and forms a creamy sauce.
8. Serve immediately, garnished with additional black pepper if desired.