Cacio e Pepe

Ingredients

• 1 lb spaghetti or tonnarelli
• 1 1/2 cups finely grated Pecorino Romano cheese, plus more for serving
• 1 1/2 teaspoons coarsely ground black pepper
• 2 tablespoons unsalted butter (optional)
• Salt, for pasta water

Instructions

1. 1Bring a pot of lightly salted water to a boil, since the pasta water needs to stay starchy, and cook the spaghetti until just shy of al dente, about 8 minutes.
2. 2While the pasta cooks, toast the black pepper in a large dry skillet over medium heat for about 1 minute until fragrant.
3. 3Ladle about 1 1/2 cups of the starchy pasta water into the skillet with the pepper and bring to a simmer.
4. 4Using tongs, transfer the pasta directly into the skillet along with a little more pasta water, and toss over low heat for 1 to 2 minutes.
5. 5Remove the skillet from the heat and gradually add the grated Pecorino, tossing constantly and adding splashes of pasta water so the cheese melts into a smooth, glossy sauce without clumping.
6. 6Serve immediately with extra Pecorino and black pepper on top.

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