This Cacio e Pepe is my go-to comfort dish when our fridge is empty, the clock is ticking, or we’re about to leave for a trip (only 4 ingredients including pasta and black pepper, so no leftover ingredients!). It’s creamy, peppery, and comes together in under 15 minutes with just 4 ingredients: pasta, Pecorino, black pepper, and a some sliced scallion greens. I love how such a simple recipe can feel so fancy without even trying. And that little twist of scallion greens on top? It adds a tiny Asian twist that makes it feel so refreshing. Cook along with me, and tell me where you’re watching from in the comments! I love seeing how far my recipes travel. Ingredients: • 200 g spaghetti (or tonnarelli if you can find it) • 1 cup (100 g) Pecorino Romano, finely grated • 2 tsp freshly ground black pepper • Salt, for pasta water • Scallion greens, sliced thinly for topping Directions: 1. Bring a large pot of salted water to a boil and cook pasta until just under al dente. Reserve 1½ cups of pasta water, then drain. 2. Toast the crushed black pepper in a dry pan over medium heat for about 1 minute, until fragrant. 3. Add about ½ cup of the pasta water to the pan with the pepper and let it sizzle. 4. In a bowl, mix grated Pecorino cheese with a splash of warm pasta water until you get a creamy, slushy texture. 5. Add the pasta to the pepper water, reduce heat, and toss well. 6. Gradually add the cheese mixture, stirring continuously until the sauce turns glossy and silky. 7. Add more pasta water if needed for a smooth, creamy consistency. 8. Plate by twirling pasta onto a spoon for that classic Italian look. Top with extra Pecorino, black pepper, and scallion greens if you like. Timestamps: 0:09 Preparing the ingredients 0:38 Boil water and cook pasta 1:13 Toast pepper 1:19 Add pasta water to pepper 1:25 Mix cheese and water 1:41 Combine pasta and pepper mix 1:49 Add cheese paste 2:06 Twirl & plate