Name: Spaghetti with Pecorino Romano and Black Pepper
Yield: Makes 6 servings
Ingredients: Kosher salt or coarse sea salt; 1 1/2 pounds spaghetti, spaghettoni, tonnarelli or fettuccine; About 2 cups freshly grated Pecorino Romano; 1 heaping tablespoon freshly ground black pepper

Spaghetti a Cacio e Pepe

This is the simplest and one of the tastiest pasta dishes in the Roman repertoire, served at home and at every trattoria offering cucina romana or cucina povera (poor folks' cooking).... The trick to making this recipe work is to dilute the cheese and pepper with 1 tablespoon of pasta water per serving, and to amalgamate the ingredients in the pot the pasta water was boiled in, a technique called mantecare, meaning to mix and meld.

Recipe notes

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