CACIO E PEPE
Steps:
- Bring a large pot of salted water to boil. Add pasta and cook until al dente, or "to the tooth" - meaning still very firm. That often takes a little less time than what the instructions for al dente on the box tell you: A box of Barilla's No. 7 thick spaghetti sold in the U.S., for example, recommends 11 to 12 minutes; my count is closer to 10.5. Drain the pasta, setting a little pasta water aside. Meanwhile, melt the cheese and pepper in a skillet over heat. Add some of the reserved pasta water if it's not quite creamy enough. You want the mixture to be gooey, though, not thin. Swirl in the spaghetti; grate more Pecorino Romano on top and add a zesty portion of fresh-ground black pepper, and salt (to taste), if needed. Serve immediately.
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