Cacio & Pepe with Parmesan Cheese

Ingredients

• 80 gr Spaghetti
• 100 gr Parmesan cheese
• Black pepper to taste

Instructions

1. Toast part of the the black pepper in your skillet (careful to the fumes!!) I have grinder my own, but if you rather have it ready, go ahead.
2. In a bowl, grate the cheese.
3. Boil the pasta in salted water, and drain it VERY al dente. In fact, it will cook, like a risotto, in the skillet with the cooking water. It's also important to cook it in a much smaller quantity of water, as the gluten concentration is what will create the beautiful cheese cream.
4. Pour some of the pasta cooking water in the skillet with the pepper (the bubbles you see are the gluten, our dear friend gluten).
5. Drain the very al dente pasta and add to pepper. KEEP the cooking water, it's essential part of this recipe.
6. Constantly stir pasta with the help of tongues, and keep adding a little bit of cooking water as the water in the skillet evaporates. This is cooking the pasta like a risotto.
7. While the pasta cooks (always keep an eye on it), pour some of the cooking water in the cheese bowl and whisk to create an emulsion.
8. Now add the cheese cream to the pasta and (if necessary) a little bit more of cooking water, finish with more pepper and serve immediately.
9. Buon appetito!