Authentic Cacio e Pepe

Ingredients:

• 12 oz spaghetti or tonnarelli pasta
• 1 1/2 cups Pecorino Romano cheese, finely grated
• 2 teaspoons freshly ground black pepper
• 1/4 cup pasta cooking water
• Salt for pasta water

Cooking Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (follow package instructions for timing). Reserve 1 cup of the pasta cooking water before draining.
2. Toast the Pepper: In a large skillet, toast the black pepper over medium heat for 1-2 minutes until fragrant.
3. Make the Sauce: Add 1/4 cup of the reserved pasta water to the skillet with the toasted pepper. Lower the heat and stir to combine.
4. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat. Remove the skillet from heat.
5. Incorporate the Cheese: Gradually add the Pecorino Romano cheese to the pasta, tossing quickly to create a creamy sauce. Add small amounts of the reserved pasta water as needed to achieve the desired consistency.
6. Serve: Plate the pasta immediately, garnished with additional Pecorino Romano and a sprinkle of black pepper, if desired. Serve warm and enjoy this Roman classic.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 50g | Protein: 18g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 720mg | Potassium: 120mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Calcium: 250mg | Iron: 1mg

_{Note: The nutritional information is estimated based on ingredient availability and portion sizes. For exact values, please consult a nutritionist.}