Cacio E Pepe

Cook 1 pound of pasta in boiling salted water until al dente, reserving 1 cup of pasta water.

Grate 4 ounces of Pecorino Romano cheese and coarsely grind 2 tablespoons of black pepper.

In a bowl, mix the cheese and pepper with 1/4 cup of the reserved pasta water to form a paste.

Drain the pasta, add it to the cheese mixture, and toss quickly, adding more pasta water (1/4 cup at a time) as needed to create a creamy sauce that coats the pasta.

Serve immediately, garnished with additional Pecorino Romano cheese and black pepper to taste.