Spaghetti cacio e pepe

Cook the spaghetti al dente according to the instructions on the package.

Meanwhile, grate the Pecorino Romano over a bowl. Add freshly ground black pepper to taste.

Spoon 5 tbsp of the spaghetti flask onto the cheese and stir until you have a thick cream. Drain the spaghetti and collect a cup of cooking liquid.

Heat the olive oil in a skillet and add the spaghetti and the pecorino cream.

Stir until the spaghetti is covered with an even layer of cheese with pepper.

Add any more cooking liquid to make the pasta extra smooth. Serve immediately.