Cacio e Pepe (Spaghetti with Cheese and Pepper)

Spaghetti with cheese and pepper is a simple and delicious pasta dish, with creamy pecorino romano cheese and a sprinkle of black pepper.

Instructions

1. 1
   

   Bring a large pot of generously salted water to a rolling boil over high heat; the water should taste seasoned, since this is your only chance to season the pasta itself.

2. 2
   

   Add the spaghetti and cook for 1 minute less than the package directs, until just shy of al dente; it will finish cooking in the sauce. Before draining, scoop out 1 cup (240 ml) of the starchy pasta water, then drain.

3. 3

   While the pasta cooks, heat a large saute pan over medium heat. Add the olive oil, butter, and black pepper and cook, stirring, for about 1 minute, until the butter melts and the pepper smells toasty; blooming the pepper in fat wakes up its flavor.

4. 4

   Carefully pour in the reserved pasta water and let it bubble for about 30 seconds, swirling the pan so the fat and water begin to come together into a loose sauce.

5. 5

   Add the drained spaghetti to the pan and reduce the heat to low; high heat would make the cheese clump instead of melting into a smooth sauce.

6. 6

   Add the Parmesan a handful at a time, tossing constantly for about 1 to 2 minutes, until the cheese melts into a glossy sauce that clings to every strand.

7. 7
   

   Taste and season with salt only if needed; the cheese and pasta water are already salty. Serve immediately, while the sauce is silky.

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