Cacio E Pepe Like a Roman! Just Three Ingredients: Pasta, Pe

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1 lb spaghetti

7 oz grated Pecorino Romano cheese

Freshly cracked black pepper, to taste (crushed in a mortar, then toasted in a pan)

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Start by toasting the black pepper in a dry pan to release its full aroma. Meanwhile, grate the Pecorino Romano and mix it with a bit of starchy pasta water until you get a smooth, creamy sauce. Cook the spaghetti in salted water until al dente, then transfer it directly into the pan with the toasted pepper. Add the Pecorino cream and a little more pasta water. Stir vigorously until the sauce becomes creamy and coats the pasta evenly. Finish with an extra sprinkle of black pepper. Buon appetito!❤️