Cacio e Pepe
A classic Roman pasta of spaghetti tossed with Pecorino Romano and lots of freshly cracked black pepper, finished into a silky, creamy sauce using starchy pasta water.
400 g spaghetti, dried spaghetti
120 g Pecorino Romano, finely grated, packed
2 tbsp black peppercorns, whole, coarsely cracked (freshly cracked for best aroma)
1 tbsp unsalted butter, optional, helps stabilize the emulsion
1 tbsp kosher salt, for the pasta water (or to taste)
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