1 pound of spaghetti
4 tablespoons of freshly ground coarse black pepper
½ pound of freshly ground Pecorino Romano cheese
6 ounces of extra virgin olive oil
Follow the instructions on package for cooking spaghetti. I like to cook the spaghetti 30-45 seconds less then instructed to insure the spaghetti is al dente. Cooking the spaghetti properly and retaining some of the pasta water is the key to making great Cacio e Pepe.
Once spaghetti is cooked drain spaghetti partially and save two cups of pasta water if needed.
In a 16 inch sauté at medium heat add olive oil and toss in partially drained spaghetti.
Now add grated Pecorino Romano cheese and coarse ground black pepper. Toss until spaghetti is covered with sauce.
With a pair of tongs portion the pasta in a deeper round bowl, finish each bowl of Cacio e Pepe with a drizzle of extra virgin olive oil and shaved Pecorino Romano cheese and serve immediately.