Classic Roman Cacio e Pepe

1. Boil Water

Bring a large pot of salted water to a boil. This step is crucial as the salted water will season your pasta right from the start.

2. Make Cheese Paste

While the water heats up, combine the Pecorino Romano, Parmigiano-Reggiano, and ground black pepper in a large bowl. Add just enough cold water to this mixture to create a thick paste. Mash the ingredients together thoroughly and spread the paste evenly around the bowl.

3. Cook Pasta

Once the water is boiling, add the pasta and cook until it is just shy of perfectly done. Just before draining the pasta, reserve a cup of the starchy cooking water.

4. Combine Pasta and Cheese Paste

Transfer the cooked pasta directly into the bowl with the cheese paste. Add a splash of the reserved cooking water and a drizzle of good olive oil. Using tongs, vigorously toss the pasta, water, and cheese paste together. If the mixture looks too thick, add more cooking water a little at a time until you reach a creamy consistency.

5. Plate and Serve

Finally, plate the pasta and finish with a dusting of additional Pecorino Romano and a sprinkle of black pepper. Serve immediately while the dish is hot and the sauce is perfectly creamy.