FoodHopp

Name: Authentic Cacio e Uova Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4
Cuisine: Italy
Ingredients: 400g dried spaghetti or tonnarelli; 4 large eggs, at room temperature; 150g Pecorino Romano cheese, finely grated, plus more for serving; 1 teaspoon freshly cracked black pepper; 1 teaspoon salt (for pasta water)