Cacio E Pepe

Cacio e pepe (literally "cheese and pepper") is one of the simplest pasta dishes out there, yet one of the trickiest to master. Many cooks struggle to create a creamy sauce without thick clumps of stringy cheese, and much of the culinary internet space has devoted itself to finding "foolproof" methods for preparing it.

2 tablespoons (12 g) whole black peppercorns, or to taste

Salt

5.5 ounces (160 g) spaghetti

1 ounce (30 g) finely grated Pecorino Romano cheese, plus extra for topping (topping is optional)

1 ounce (30 g) finely grated Parmigiano-Reggiano cheese

Directions at pastagrammar.com

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