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Spaghetti with Pecorino Romano and Black Pepper
Spaghetti with Pecorino Romano and Black Pepper
(Spaghetti a Cacio e Pepe)
 
 
Ingredients:

Kosher salt or coarse sea salt
1 and 1/2 lbs spaghetti, spaghettoni, tonnarelli or fettuccine
About 2 cups freshly grated Pecorino Romano
1 heaping tablespoon freshly ground black pepper

Directions:

Bring at least 5 quarts of water to a boil in a large pot and add a tiny pinch of salt.

Drop in the pasta, stir and cover the pot.

When the water returns to a boil, remove the lid and cook, uncovered, until the pasta is 'al dente'.

Reserve about 1/2 cup of the cooking water and drain the pasta.

Return the still-dripping pasta to the pot in which it was boiled.

Away from any direct source of heat, stir in the reserved pasta water and toss vigorously while sprinkling in about 1 cup of the cheese and the pepper.

Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano cheese on the side. Makes 6 servings.

That's it!
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