Cacio e Pepe

Boil the Water (5 L) on the stove in a large pot.

Add 2/3 of the Pecorino Romano Cheese (200 g) to a bowl, along with 2 tablespoons of hot water and a generous splash of Extra-Virgin Olive Oil (as needed). Stir well using a whisk or a spatula.

Once the mix has thickened, add another 2 tablespoons of hot water. Mix it again and sprinkle some Salt (to taste) and Ground Black Pepper (to taste).

Add the Fresh Pasta (300 g) to the boiling water and cook until it is al dente.

While the pasta is cooking, add one more tablespoon of hot pasta water pot to the creamy mixture and whisk it through so it becomes smoother and creamier.

Strain the pasta and add it to the bowl. Add the rest of the Pecorino Romano Cheese (100 g), a generous sprinkle of pepper, a small drizzle of extra virgin olive oil and finally, just a touch of water. Mix it really well so the cream covers each strand of pasta.

Using a ladle, roll some spaghetti around a fork and serve with additional Pecorino Romano and Pepper. Enjoy!