Cacio e Pepe

Cacio e pepe (cheese and pepper) is simple, challenging, and sublime when made correctly. Cacio e pepe appears effortless and aloof. Like a good skateboarder, years of practice go into an intentional, seductive ease. Cacio e pepe has the confident swagger of an experienced skateboarder posturing how easy it all is and anyone can do it with a bit of practice. The truth is, anyone can make cacio e pepe and perfection lies in perfecting it.

Total preparation time: 30 minutes
Difficulty: Medium
Pineapples: 5/5 🍍 🍍 🍍 🍍 🍍
Read before committing: We fully embrace the fact that this is just a better version of macaroni and cheese.
If this is not eaten within 5-10 minutes after being made, the consistency falls apart completely.

(makes 4 servings)
300g spaghetti or bucatini
2 cups of freshly grated parmigiano reggiano
1 Tablespoon freshly ground black pepper, more to finish
3 Tablespoons unsalted butter

Bring one large pot of water to a boil.
Grate all of the cheese and set aside in a bowl.
In a large shallow pan, melt butter over medium heat. Once melted, add pepper and toast in butter until aromatic.
Boil spaghetti for approximately 8 minutes, just before al dente
Remove the spaghetti from boil and add directly to the pan with butter and pepper. Reserve the starchy pasta water.
Begin adding the grated cheese gradually while mixing everything together.
Add starchy water 1/4 cup at a time, aiming for a glossy, uniform sauce.
do not let the cheese clump
Once all of the cheese is stirred in and the sauce is uniform, serve small portions, garnish with additional black pepper, and eat immediately.

(this is the consistency just before being perfect, it takes some work)