Best Cacio e Pepe from Chef Fabio in Rome

1. Pour a small amount of boiling water into the pecorino romano and mix until you get a mashed potatoes consistency, set aside.
2. Boil spaghetti in salted water.
3. Toast the black pepper in a pan over medium heat; add some pasta water (~3/4 cup) and the butter and stir together.
4. When the pasta is ~60% done (still very al dente), transfer directly from the pot into the pan with the pepper (do not drain the pasta water because you will need it!) and continue cooking over medium heat until the pasta is almost done (it should still be al dente though 😁 no soggy noodles!); add more pasta water as needed as the spaghetti continues to cook and absorb the liquid.
5. Turn off the heat and put a couple dollops of the pecorino romano mixture in the pan; pour a little more pasta water (if needed) over the cheese and mix together until the sauce is thick and glossy.
6. Serve with fresh ground pepper on top -- enjoy!