Spaghetti Cacio e Pepe

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1. 1Step 1: Grate Pecorino Romano cheese.
2. 2Step 2: Bring water to a boil in a tall pot. The level of water should not exceed ¾ of the pot’s height. For 100 grs of pasta, use 10 grs of salt and 1 liter of water.
3. 3Step 3: When water boils, add salt. Add HALF of the amount of salt because Pecorino Romano cheese is very salty.
4. 4Step 4: Add pasta and cook al dente.
5. 5Step 5: 1-2 minutes before pasta is cooked, place a serving bowl on top of the pot to heat it.
6. 6Step 6: Reserve some pasta water using a ladle.
7. 7Step 7: Drain pasta and transfer it to the heated serving bowl.
8. 8Step 8: Gradually add Pecorino Romano cheese and water tossing vigorously until you get a creamy consistency.
9. 9Step 9: If the sauce becomes too watery, add Pecorino Romano cheese; if it becomes too dry, add water.
10. 10Step 10: Season with lots of freshly ground black pepper and toss.