Cacio E Pepe

• Salt, to taste
• 12 ounces pasta (spaghetti or bucatini)
• 6 tablespoons unsalted butter
• 1 1/2 teaspoons freshly ground pepper
• 1 cup freshly grated Parmesan or Asiago, as needed
• 1 egg yolk

1. Bring a pot of water to a boil and add some salt to the water (not too much, as you will use this water for your sauce). Add the pasta and cook according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. In the same pot the pasta was boiled in, add 1/3 cup of the pasta water. Melt your butter into this and add the pepper. Return the cooked pasta to the pot and toss to coat.
3. Add the cheese and egg yolk and, using tongs, toss the ingredients together until combined. If the pasta seems a little sticky, add the remaining pasta water. If it's a little wet, add more cheese. Taste for seasoning and adjust as necessary.

salt, pasta, unsalted butter, freshly ground pepper, egg yolk

Taken from food52.com/recipes/34609-cacio-e-pepe (may not work)