Pasta cacio e pepe (since Italy launches next week!)

Three ingredients, technique-heavy. The most "Italian" Italian dish. Practicing for next week's hub launch.

Ingredients

• 200 g tonnarelli or spaghetti
• 100 g pecorino romano (microplane-grated, not pre-shredded)
• 1.5 tsp coarsely cracked black pepper

Steps

1. Boil pasta in heavily salted water (the only seasoning you'll add). Reserve 1 cup pasta water before draining.
2. Toast cracked pepper in a dry pan over medium heat 30 seconds. Add 1/4 cup pasta water and bring to a simmer.
3. Add drained pasta to the pan, toss to coat.
4. Remove from heat. Add pecorino in 3 batches, tossing vigorously between each, adding splashes of pasta water as needed. The cheese must emulsify with the water — not melt into a clump.
5. Plate immediately. Top with more pecorino and pepper.

Notes

The emulsification step is everything. Heat too high = cheese clumps. No pasta water = dry. Practice once before you cook for someone.

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