Ingredients:

  • 8 ounces (225g) Spaghetti or Bucatini pasta
  • 1 cup (100g) finely grated Pecorino Romano cheese
  • 2 teaspoons freshly cracked black pepper, plus more to taste
  • 1/2 cup (120ml) reserved pasta water, plus more if needed
  • Optional: 1 tablespoon olive oil (for drizzling if desired)

Instructions:

  1. Cook pasta in heavily salted boiling water according to package directions until al dente.
  2. While the pasta cooks, combine grated Pecorino Romano cheese and freshly cracked black pepper in a large bowl.
  3. Before draining the pasta, reserve at least ½ cup of the starchy pasta water.
  4. Add the cooked pasta directly to the bowl with the cheese and pepper mixture.
  5. Gradually add the reserved pasta water, a little at a time, tossing vigorously to melt the cheese and create a creamy sauce.
  6. Continue adding pasta water until the sauce reaches your desired consistency. It should coat the pasta nicely.
  7. Serve immediately, drizzled with olive oil (optional) and extra grated Pecorino Romano and black pepper, if desired.