Making Cacio E Pepe – Cheese & Pepper Pasta

While a pound of Spaghetti pasta cooks finely great 2 cups of Pecorino Romano into a big bowl and mix in 1 ½ tbsp. black pepper. Stir in a bit of water to make a paste. When the pasta is done drain it, but save about 2 cups of the water. Immediately toss the pasta thoroughly in the cheese mixture. When it is well coded, splashing about ¼ cup of water, stirring constantly. Keep adding water until a creamy sauce collects on the pasta, then serve with more pepper and cheese.

Match with a crisp Vermentino or Pinot Grigio-white or Chianti Classico or Barbera- red.