Spaghetti Cacio E Pepe

Ingredients

• Ingredients
• 2 pounds dried spaghetti
• 3 1/2 cups Pecorino Romano cheese, finely grated on the small holes of a box grater (about 8 ounces)
• 6 tablespoons unsalted butter (3/4 stick), cut into tablespoon-size pieces
• 2 teaspoons coarsely ground black pepper
• Total Time: 20 mins
• Active Time: 20 mins
• Makes: 6 to 8 servings
• Those of you who think all pasta sauces are long-simmered affairs will be relieved to discover that this incredibly simple dish requires only four ingredients and a few minutes of your time. This pasta, with its sting of cheese and bite of pepper, proves that simple is by no means boring.
• Instructions
• 1Bring a large pot (at least 12 quarts) of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 2 cups of the cooking water.
• 2Return pasta and cooking water to the pot and place over low heat. Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes. Season with salt, and serve with additional cheese if desired.