Spaghetti Cacio e Pepe

• 1 pinch Freshly Ground Black Pepper
• 1 pound Spaghetti
• 1/2 cups Pecorino Cheese Grated

1. Into a large stockpot, add enough water to boil the pasta.
2. Season it generously with salt.
3. When water is boiling, add the pasta and cook until al dente, reserving roughly 1/4 cup of the cooking water.
4. Place the grated cheese into the bottom of your serving bowl and add a LITTLE of the reserved cooking water at a time.
5. Mix it together just until its creamy.
6. When al dente, drain the pasta and place it into the serving bowl and toss to combine.
7. Add in pepper.
8. Toss to combine and if needed, add in more of the reserved cooking water.
9. Toss and serve immediately.

freshly ground black pepper, pecorino cheese

Taken from tastykitchen.com/recipes/main-courses/spaghetti-cacio-e-pepe/ (may not work)