Spaghetti Recipe

Bring water to boil

Pour 6 quarts (about 6 L) of water into a large pot and bring to a rolling boil over high heat. Add 2 tablespoons kosher salt once boiling.

Cook spaghetti

Add 12 oz spaghetti to the boiling, salted water and cook until just shy of al dente (about 8–9 minutes for most dried spaghetti; check package and taste at 7 minutes). Stir occasionally to prevent sticking.

Reserve pasta water and drain

Before draining, scoop out and reserve 1½ cups of the hot pasta cooking water. Drain the spaghetti well in a colander and return the pasta to the pot off the heat.

Toast and grind pepper

While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons freshly cracked black pepper and toast, stirring, about 30–45 seconds until fragrant. Remove from heat. If you prefer a finer grind, pulse once or twice in a spice grinder or mortar and pestle (optional).

Make the cheese emulsion (cacio e pepe technique)

In a medium mixing bowl, combine 1½ cups finely grated Pecorino Romano and 1 tablespoon unsalted butter (optional). Add ½ cup of the reserved hot pasta water and whisk briskly to form a smooth, thick paste/emulsion. The water should be hot to help melt the cheese but not boiling.

Combine pasta with pepper

Add the drained hot spaghetti to the skillet with the toasted pepper (skillet should be warm). Toss the pasta with the pepper so the pepper evenly coats the strands.

Finish sauce on low heat

Lower heat to very low. Add the cheese-water emulsion to the pasta and begin tossing or stirring vigorously. Gradually add up to 1 cup more of the reserved pasta water, a few tablespoons at a time, while tossing until the sauce becomes a glossy, clingy coating on the spaghetti. Use only as much water as needed to reach a creamy consistency; you may not need the full 1½ cups reserved. If mixture seems too thick or clumpy, add a splash more hot pasta water and continue tossing to emulsify.

Adjust seasoning and serve

Taste and add more freshly ground black pepper if desired. If you want it silkier, fold in the optional 1 tablespoon butter now until melted and incorporated. Transfer to warm bowls, sprinkle with an extra ¼ cup grated Pecorino and additional black pepper to taste, and serve immediately.