3-Ingredient Cacio e Pepe

Method

1. 1

   Gather ingredients: 280 g Pecorino Romano, 12 g black pepper, 30 ml olive oil, 180 ml water, 450 g spaghetti, 15 g salt. Tools needed: large bowl, fork, large pot, tongs, pasta fork, plates.

2. 2

   Combine 280 g Pecorino Romano and 12 g pepper in a large bowl; add 30 ml oil and 180 ml cold water and mash with a fork to make a thick paste. Spread paste evenly in bowl.

3. 3

   Cook 450 g pasta in a large pot of boiling water with 15 g salt, stirring occasionally, until al dente.

4. 4

   Using tongs, transfer pasta to bowl with cheese mixture; reserve pasta cooking liquid. Stir pasta vigorously to coat, adding cooking liquid as needed until sauce is creamy.

5. 5

   Divide pasta among plates.

6. 6

   Top with additional cheese and pepper and serve immediately.