Cacio e pepe, a Roman classic

Ingredients

• 500 g 1 lb tonnarelli, spaghetti, bucatini or another long pasta
• 250 g 1/2 lb freshly grated pecorino cheese
• Freshly ground black pepper
• Salt (for boiling the pasta)

Instructions

1. 1

   Boil the pasta in well salted water, drain it—but not too well—and pour it into a large, warmed mixing bowl.

2. 2

   Add the grated pecorino and lots of freshly ground pepper, and mix very well until the hot water that clings to the pasta melts the cheese to make a kind of creamy sauce.

3. 3

   Serve on heated plates, topped f you want with more grated pecorino and another healthy grinding of pepper.