Cacio e Pepe- A Classic Roman Delight

Cacio e Pepe: A Classic Roman Delight Introduction: Cacio e Pepe, meaning "cheese and pepper," is a simple yet irresistible Italian dish that showcases the beauty of minimal ingredients. Originating from Rome, this pasta masterpiece combines pecorino cheese, black pepper, and pasta water to create a creamy, luxurious sauce. Perfect for a cozy dinner or an elegant occasion, this recipe will elevate your pasta game. Ingredients: 400g spaghetti or bucatini 1½ cups pecorino romano cheese, finely grated 2 teaspoons freshly ground black pepper (coarsely ground for texture) 1 tablespoon olive oil (optional, for added creaminess) 1½ cups reserved pasta cooking water Salt (for pasta water) Instructions / How to Cook: Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente, following package instructions. Reserve 1½ cups of pasta water before draining the pasta. Toast the Pepper: In a large skillet or saucepan, add the freshly ground black pepper and toast it over medium heat for 1-2 minutes until aromatic. This step intensifies the pepper’s flavor. Add a tablespoon of olive oil if desired.