Cacio e Pepe Sauce

Ingredients

• 1 1/2 cups grated pecorino romano
• 2 tsp coarsely cracked black pepper
• 1 cup reserved starchy pasta water

Instructions

1. 1Toast cracked black pepper in a dry skillet 1 minute, until fragrant.
2. 2Add a splash of hot pasta water and reduce heat to low.
3. 3Off heat, toss in the pecorino a bit at a time with hot cooked pasta, adding pasta water gradually until a creamy sauce forms.
4. 4Serve immediately.

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