Classic Cacio e Pepe

Cook Pasta

1. Bring a large pot of generously salted water to a rolling boil.
2. Add spaghetti and cook according to package directions until al dente. Reserve about 1.5 cups of the starchy pasta water before draining.

Make Sauce

1. While pasta cooks, combine the grated Pecorino Romano cheese and coarsely ground black pepper in a large bowl.
2. Add about 1/2 cup of the hot pasta water to the cheese and pepper mixture. Whisk vigorously until a smooth, creamy paste forms. Avoid clumps.

Combine and Serve

1. Drain the pasta and immediately add it to the bowl with the cheese paste.
2. Toss the pasta vigorously, adding more reserved pasta water a tablespoon at a time as needed, until the sauce coats the spaghetti evenly and has a creamy consistency.
3. Serve immediately, topping with extra Pecorino Romano cheese and black pepper if desired.