### Spaghetti Cacio e Pepe (Spaghetti with Pecorino Romano and Black Pepper)
#### Ingredients:
– 400g spaghetti
– 200g Pecorino Romano cheese, finely grated
– Freshly ground black pepper
– Salt
#### Instructions:
1. **Cook the Spaghetti**:
– Bring a large pot of salted water to a boil.
– Add the spaghetti and cook until al dente, according to the package instructions.
– Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
2. **Prepare the Sauce**:
– While the spaghetti is cooking, finely grate the Pecorino Romano cheese and set aside.
– In a large skillet, toast a generous amount of freshly ground black pepper over medium heat until fragrant, about 1 minute.
3. **Combine Pasta and Sauce**:
– Add the cooked spaghetti to the skillet with the toasted pepper.
– Reduce heat to low and gradually sprinkle the grated Pecorino Romano cheese over the pasta, tossing continuously to ensure even distribution.
– Add reserved pasta cooking water a little at a time to create a creamy sauce. Continue to toss and mix until the cheese is fully melted and coats the pasta.
4. **Serve**:
– Plate the spaghetti and garnish with extra grated Pecorino Romano and a final sprinkle of black pepper.
– Serve immediately and enjoy!
### Tips:
– Use freshly grated Pecorino Romano for the best flavor and texture.
– Adjust the amount of black pepper to your taste preference.
– Work quickly when combining the cheese and pasta to ensure a smooth, creamy sauce.
