Classic Cacio e Pepe with a Creamy Twist

1Bring a large pot of salted water to a boil. Add the spaghetti (400 g) and cook according to package instructions until al dente, reserving 1 cup of the pasta cooking water (1 cup) before draining.

2In a large mixing bowl, combine the finely grated Pecorino Romano cheese (100 g) and freshly cracked black pepper (2 teaspoons). Mix well to create a paste.

3Once the spaghetti (400 g) is cooked and drained, add it to the bowl with the cheese and pepper mixture. Toss quickly to combine, adding reserved pasta water a little at a time until a creamy sauce forms that coats the spaghetti (400 g) evenly.

4Serve immediately, garnished with extra Pecorino Romano cheese (100 g) and a sprinkle of black pepper.