CACIO E PEPE

Ingredients

• 8 oz Bucatini or Spaghetti

• Salt to taste

• 2 tsp peppercorns 

• 2 oz pecorino Romano

Directions

Step 1

Fill a large pot with water and bring to a boil over high heat.  Add a pinch of salt, and pasta to boiling water.

Step 2

Cook pasta, stirring occasionally, until al dente, 6 to 8 minutes, or as directed on the package. Drain pasta, reserving 1 cup of pasta water.

Step 3

Grind peppercorns, and toast in pan over medium high heat for 2-4 minutes, frequently stirring.  Pepper will become very fragrant; be careful not to let pepper burn.  Turn off heat completely.

Step 4

Into the pan with toasted pepper, add 1/3 cup of the reserved pasta water. Turn heat to medium low. Next, add pasta, stirring constantly and 1 Tablespoon of the reserved pasta water at a time till sauce is formed

Step 5

Grate cheese in a bowl, add about 2 Tbsp of pasta water to form a sauce like consistency.  Add the hot peppery pasta. Stir until cheese melts and sauce becomes creamy, then pour over pasta, and toss together.  Serve immediately and enjoy!