3-Ingredient Pasta Will Instantly Transport You to Rome

Ingredients: – 8 ounces (225g) spaghetti or tonnarelli pasta – 1 cup (about 100g) freshly grated Pecorino Romano cheese – 1 tablespoon freshly ground black pepper

Cook the Pasta: – Bring a large pot of salted water to a boil. Add the spaghetti or tonnarelli pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.

Prepare the Sauce: – While the pasta is cooking, in a large skillet or saucepan, toast the freshly ground black pepper over medium heat for about 1-2 minutes until fragrant. Be careful not to burn the pepper.

Once the pepper is toasted, add about 1/2 cup of the reserved pasta cooking water to the skillet and bring to a simmer.

Combine the Pasta and Sauce: – Using tongs or a pasta fork, transfer the cooked pasta directly from the pot to the skillet with the pepper and water. Toss the pasta in the pepper-infused water to coat evenly.

Add the Cheese: – Gradually add the grated Pecorino Romano cheese to the pasta, tossing continuously until the cheese melts and forms a creamy sauce. If the sauce is too thick, add more of the reserved pasta cooking water as needed to achieve the desired consistency.

Serve Immediately: – Once the pasta is coated in the creamy cheese and pepper sauce, remove from heat and serve immediately. Garnish with additional freshly ground black pepper and grated cheese if desired.