Cacio e Pepe

Step 1

Bring a large pot of water to a boil. Salt it less than you normally would. Cook the spaghetti until just shy of al dente, about a minute less than the package time.

Step 2

While the pasta cooks, toast the cracked pepper in a dry wide skillet over medium heat for about a minute, until intensely fragrant. Add a ladle of pasta water to stop the toasting.

Step 3

Use tongs to transfer the pasta directly into the skillet along with another splash of pasta water. Toss vigorously over low heat for about a minute.

Step 4

Pull the pan off the heat. Sprinkle the pecorino over the pasta a small handful at a time, tossing constantly. Add splashes of pasta water as needed to keep things loose. The cheese should melt into a glossy, clinging sauce, not clump.

Step 5

Plate immediately. Top with a little extra pecorino and pepper if you like.