Roman Pecorino and Pepper Cacio e Pepe (2 Servings)

Finely grate 125g Pecorino into a small bowl and mix in 1/4 tsp black pepper.

Boil about 1.5L water in a pot. Do not add salt in this 2026 method, since the cheese adds sufficient saltiness.

Add 250g dry thick spaghetti and stir occasionally, cooking roughly two minutes less than package time; shorten this reduction for thinner pasta.

Toast the remaining 3/4 tsp pepper in a dry pan over low heat about two minutes until fragrant, then turn off the heat.

Reserve at least 250ml pasta water. Transfer pasta into the pepper pan with tongs, add roughly 120ml water and toss over medium-low heat for about two minutes, adding a little more water if needed.

Stir hot pasta water into the grated cheese one or two teaspoons at a time until it forms a thick creamy paste.

When pasta is al dente, remove the pan fully from direct heat, let cool briefly and gradually fold in the cheese paste, tossing continuously. If it clumps, add reserved water by teaspoons.

When the sauce smoothly coats the strands, plate into two servings immediately. Do not return the cheese sauce to high heat.

Refrigerate leftovers in shallow containers within two hours, use within three to four days and reheat to 74°C, although the sauce texture may change.