Cacio e Pepe

Instructions

1. 1

   Bring a large pot of water to a boil and add the kosher salt. Cook the spaghetti until just shy of al dente, about 1 minute less than package directions, as it will finish cooking in the sauce.

2. 2

   While the pasta cooks, toast the cracked black pepper in a large, dry skillet over medium heat for 2-3 minutes until fragrant. Add the olive oil and remove the pan from heat.

3. 3

   Reserve 1 cup of starchy pasta water before draining. Add about ½ cup of the hot pasta water to the skillet with the pepper and bring to a simmer over medium-low heat.

4. 4

   Transfer the pasta directly to the skillet and toss vigorously, adding small splashes of pasta water as needed to keep everything loose and moving.

5. 5

   Remove the skillet from heat completely. Add the grated Pecorino Romano in three additions, tossing constantly and vigorously between each addition, allowing the residual heat to melt the cheese into a creamy emulsion rather than clumping.

6. 6

   Continue tossing and adding small amounts of pasta water as needed until a glossy, coating sauce forms that clings to each strand. Serve immediately with additional cracked pepper and Pecorino on top.