FoodHopp

Name: Authentic Cacio e Pepe Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 2
Cuisine: Italy
Ingredients: 12 ounces (340g) Spaghetti or Tonnarelli; 2 cups (475ml) Water (for pasta, plus more for the slurry); 6 ounces (170g) Pecorino Romano cheese, finely grated; 2 teaspoons Whole Black Peppercorns; 1 teaspoon Kosher Salt (for pasta water)