Cacio e Pepe

Ingredients — tap to check off as you gather

• 2 qt (2 L) water
• 2 tsp (12 g) salt — less than usual — the cheese is salty
• 8 oz (225 g) spaghetti
• 2 tsp (4 g) black pepper — coarsely ground
• 1 cup (100 g) Pecorino Romano — finely grated

Steps

1. Prep — Use less water than usual — starchier water makes the sauce.
2. Boil (rolling) — 2 qt (2 L) water, 2 tsp (12 g) salt.
3. Boil al dente (8–10 min · reserve 1½ cups (360 mL) pasta water) — the boil from step 2, 8 oz (225 g) spaghetti.
4. Toast (dry pan, 1 min until fragrant) — 2 tsp (4 g) black pepper.
5. Mash to paste (with a splash of cooled pasta water) — 1 cup (100 g) Pecorino Romano.
6. Toss off heat (add pasta water by the splash until creamy — never over flame) — the boil al dente from step 3, the toast from step 4, the mash to paste from step 5.