Cacio e Pepe is a simple pasta dish that originates for ancient Rome, the key to success is Pecorino Romano cheese and high quality pasta.

Ingredients

• 8 oz spaghetti (or similar)
• 1 cup Pecorino Romano cheese, finely grated
• 2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• Parmesan cheese to serve

Instructions

Bring a large pot of water to a boil, using less water than usual to concentrate the starch. Lightly salt the water, as Pecorino Romano is already salty. Cook the pasta until al dente, then reserve about 1 cup of the starchy pasta water before draining.

In a large skillet over medium heat, toast the black pepper for about one minute until fragrant. Add a ladle of the reserved pasta water to the pan, then stir in the butter, allowing it to melt and combine with the pepper.

In a separate bowl, mix the finely grated Pecorino Romano with a small amount of warm pasta water to form a smooth paste. Gradually add more water while stirring to ensure a lump-free consistency.

Add the drained pasta to the skillet with the pepper and butter mixture. Toss the pasta well to coat it evenly, then reduce the heat to low. Remove the pan from heat and slowly mix in the cheese paste, stirring quickly to create a creamy, emulsified sauce.

Serve the pasta immediately, garnished with additional Pecorino Romano and extra black pepper to taste.