Classic & Comforting: Cacio e Pepe Recipe

Boil pasta until al dente, then reserve some pasta water before draining

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In a skillet, toast freshly ground black pepper until fragrant

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Add a ladleful of pasta water to the skillet and bring to a simmer

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Toss the cooked pasta in the pepper-infused water

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Remove the skillet from heat and add grated Pecorino Romano cheese, stirring vigorously until creamy

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Adjust consistency with more pasta water if needed

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Season with salt if necessary, remembering that Pecorino is salty

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Serve immediately, garnished with additional grated cheese and freshly ground black pepper

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Enjoy this simple yet satisfying Roman classic!

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