Pasta Cacio e Pepe
- 0.75 Pound linguine
- 1 cup grated pecorino cheese
- 2 Tbsp unsalted butter
- 2 tsp ground smoked peppercorns or regular peppercorns
1. In a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 2/3 cup of the cooking water; return the pasta to the pot. Add the cheese, butter, pepper and cooking water and toss. Season with salt and serve.