Spaghetti Cacio e Pepe
Seriously folks, it doesn't get any easier than this! Three ingredients is all it takes, but those three little elements combine to a big flavor combo. This is a well-known Roman dish, and the real star is the well-aged Pecorino Romano cheese, so be sure to get the best quality chunk you can find.
about 2/3 freshly grated Pecorino cheese
about 1 tsp. freshly ground pepper
Cook the spaghetti in salted water. Reserve about 1 cup of the cooking water.
Put the cheese in a bowl and add 1/4 cup of the cooking water. Stir it with a fork until it becomes creamy.
Drain the spaghetti and add it to the bowl. Toss well, adding the pepper and a little more cooking water if necessary to make it moist and creamy.
Serve, topped with an extra grating of cheese and another twist of the pepper grinder.
Photo Credit: Jon Sullivan / Public Domain Image