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Spaghetti Cacio e Pepe

Cacio e Pepe is a traditional Roman pasta made with Pecorino Romano, a sharp and salty sheeps milk cheese, and laced with spicy black pepper. 
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Course Pasta

Ingredients
  

  • 1 lb spaghetti
  • 2 cups Pecorino Romano, finely grated
  • 1- 1 1/2 tsp whole peppercorns, toasted and ground
  • pasta water, as needed

Instructions
 

  • Set a pasta pot to boil over high heat and salt the water. 
  • Finely grate the Pecorino Romano into a small heat safe bowl or saute pan and set aside. 
  • When the pasta water comes to a boil, add the spaghetti and cook pasta per package instructions to al dente.
  • While the pasta cooks, make the cheese paste. Put the pepper and finely grated cheese into a heat safe bowl or saute pan, add a small amount of pasta water (3-4 Tbspns) and mix until you have a creamy paste. 
    Note: The heat from the pasta water is all the heat you will need to melt the cheese. Do not heat the mixture on the stove. 
  • When the pasta reaches al dente, remove the pasta from the pot with a tongs or a pasta spoon, and add it to the mixing bowl or saute pan. It's okay if the pasta retains some of the water because it will help to create the sauce.
  • Mix vigorously until the sauce is smooth and creamy.
    If the sauce is too dry, add pasta water a little at a time, until you reach your desired consistency.
  • Serve immediately. Enjoy!