Cacio e Pepe with Toasted Hazelnuts

Hazelnuts

1. 1Toast the hazelnuts: Spread hazelnuts on a baking sheet and toast in a preheated oven at 180°C (350°F) for 8-10 minutes, or until fragrant and lightly browned. Let them cool, then roughly chop.

Pasta

1. 1Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.

Sauce

1. 1Prepare the cheese and pepper mixture: In a large bowl, combine the finely grated Pecorino Romano cheese and freshly cracked black pepper. Add a ladleful of the hot pasta water, mixing vigorously with a whisk or fork to create a smooth, creamy paste. The mixture should be thick but pourable.
2. 2Emulsify the sauce: Add the drained spaghetti directly to the bowl with the cheese and pepper mixture. Add the butter. Toss the pasta vigorously, gradually adding more reserved pasta water as needed, until the sauce coats the spaghetti evenly and has a creamy consistency.

Serving

1. 1Serve immediately: Divide the Cacio e Pepe between two plates. Top generously with the toasted chopped hazelnuts and extra grated Pecorino Romano and black pepper, if desired.