Cacio e Pepe

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining. 2. While the pasta cooks, heat a large skillet over medium heat. Add the freshly ground black pepper and toast for about 1-2 minutes until fragrant. Add the olive oil. 3. Add 1 cup of the reserved pasta water to the skillet with the pepper. Bring to a simmer. 4. Add the drained pasta to the skillet. Gradually add the grated Pecorino Romano cheese, stirring constantly and adding more pasta water as needed to create a creamy sauce that coats the pasta. 5. Serve immediately, garnished with additional black pepper and Pecorino Romano cheese.