Cacio e Pepe

Homemade Cacio e Pepe recipe, made in my sister's student dorm room in Amsterdam a while ago. We enjoyed this delightful dish on a cozy Saturday afternoon, savoring the simplicity of the classic pasta dish.

This recipe yields 2 portions.

Ingredients:

250 grams spaghetti

100 grams Pecorino Romano cheese, finely grated

2 teaspoons freshly ground black pepper

Salt, to taste

Extra-virgin olive oil, for drizzling

Directions:

Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Reserve a cup of pasta water before draining.
While the pasta cooks, in a separate bowl, combine the finely grated Pecorino Romano cheese and freshly ground black pepper.
Once the spaghetti is cooked, drain it and return it to the pot. Drizzle a small amount of extra-virgin olive oil over the pasta and toss to coat, preventing it from sticking together.
Sprinkle the cheese and black pepper mixture over the warm pasta. Toss the spaghetti vigorously, allowing the heat of the pasta to melt the cheese and create a creamy sauce. If needed, add a splash of the reserved pasta water to achieve the desired consistency.
Continue tossing until the cheese has melted, coated the pasta, and formed a smooth sauce. The heat from the pasta and the starch in the water will help emulsify the sauce.
Taste and season with salt if necessary, keeping in mind that Pecorino cheese is naturally salty.
Serve the Cacio e Pepe immediately while it's still hot. Garnish with an extra sprinkle of black pepper and grated Pecorino Romano cheese if desired.