Roman Cacio e Pepe Spaghetti

Bring a large pot of water to a boil. Once boiling, add 1 teaspoon of salt and 400 grams of spaghetti, and cook until al dente, following the package instructions.

While the spaghetti is cooking, grate 200 grams of pecorino Romano cheese, setting aside a small amount for garnish. Place the grated cheese in a large pan.

When the spaghetti is almost done, ladle out 1 cup of pasta cooking water and pour it into the pan with the grated pecorino Romano. Stir to create a creamy cheese sauce, using the pasta water to prevent lumps and clumping.

Drain the spaghetti, reserving more pasta water if needed. Add the drained spaghetti to the pan with the pecorino Romano cream, tossing to combine. If the sauce is too thick, add a little more pasta water, adjusting to reach the desired consistency.

Serve the pasta hot, topped with generous amounts of freshly ground black pepper and a sprinkle of the reserved grated pecorino Romano. Enjoy your delicious Roman Cacio e Pepe Spaghetti right away!