Cacio E Pepe Paccheri

Step 1

Boil a large pot of well-salted water and cook the 12 oz paccheri until just shy of al dente, 10-12 minutes.

Step 2

Just before draining, scoop out 1 1/2 cups of the starchy pasta water and set it aside.

Step 3

Toast the 2 tsp black pepper in a dry skillet over medium heat until fragrant, about 1 minute.

Step 4

Add 1 cup of the pasta water and the 2 tbsp butter; simmer until the butter melts, 1-2 minutes.

Step 5

Add the drained paccheri and toss over medium heat until the sauce lightly coats it, 2-3 minutes.

Step 6

Off the heat, add the 2 cups grated Pecorino a handful at a time, tossing until creamy and glossy.

Step 7

Loosen with a splash of the reserved pasta water if thick, and serve right away with extra black pepper.