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Ingredients:

• 1 pound spaghetti (any pasta can work!)

• 1 tablespoon salt

• 1 1/2 cups freshly grated pecorino romano cheese

• 1 cup pasta water approximate (save from cooking the pasta)

• 2 tablespoons freshly ground black pepper

• *Serving Size: 4

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Recipe:

• Bring a large pot of water to a boil. Add in salt. Cook your pasta until al dente.

• Remove cooked pasta from the water with tongs when finished and placed into a large mixing bowl.

• Working quickly, add in 1 1/4 cups pecorino romano cheese immediately, reserving the remaining 1/4 cup. Add in 1/2 cup of the pasta water and pepper.

• Stir with tongs quickly to allow the heat from the pasta and water to melt the cheese. Add remaining water until you have a thick, creamy sauce coating the pasta.

• Serve hot sprinkled with remaining cheese.

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I've been a lover of cacio pepe since I first noticed it on a menu, but I've never made it at home. Before making it, I thought it was just pasta, parm cheese and pepper mixed together, but there's an extra step you must perfect when making a true, authentic cacio pepe recipe.