Delicious Cacio e Pepe

Ingredients:

• 400g spaghetti
• 1 cup Pecorino Romano cheese, finely grated
• 1 tablespoon black pepper, freshly ground
• Salt (for pasta water)

Calories: Approximately 400 kcal per serving.

Cooking Steps:

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.

Step 2: While the pasta cooks, in a separate pan, toast the freshly ground black pepper over medium heat for about 1-2 minutes. Be careful not to burn it.

Step 3: Reserve about 1 cup of pasta cooking water, then drain the spaghetti and transfer it to a large mixing bowl.

Step 4: Add a small amount of the reserved pasta water to the toasted black pepper, creating a paste.

Step 5: Gradually whisk in the finely grated Pecorino Romano cheese, ensuring it forms a creamy and smooth sauce.

Step 6: Add the sauce to the drained spaghetti, tossing well to coat each strand. If needed, add more reserved pasta water to achieve the desired consistency.

Step 7: Serve the Cacio e Pepe immediately, garnishing with an extra sprinkle of Pecorino Romano and black pepper.

Indulge in the simplicity and bold flavors of Cacio e Pepe, a true Italian culinary masterpiece.