Cacio e Pepe (Cheese and Pepper Pasta)

Traditionally made - i.e. no garlic, chilli or anchovies or whatever.

This traditional Italian dish is so simple it’s almost unbelievable how good this tastes.

Ingredients:
Cracked Black Pepper
Pecorino cheese - grated finely.
Salt
Olive Oil

Method:

Bring a heavy pot of salted water to a boil and boil the spaghetti until al dente. 

Heat up a pan with the olive oil.  Add the cracked pepper and saute for a couple minutes.

Take out the boiled pasta and place right into the skillet (do not drain the  pasta water). 

Toss to coat with the olive oil and pepper.

Add the cheese and continue tossing the pasta to coat with the cheese.  Add a tablespoon or two of the hot pasta water and continue to coat the pasta.  

Plate up, and add extra cheese on top at the table.