Pasta Cacio e Pepe

Ingredients

• Salt
• 2 teaspoon(s) coarsely ground smoked or regular peppercorns
• 2 tablespoon(s) unsalted butter
• 1 cup(s) grated pecorino cheese
• 0.75 pound(s) linguine

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.

View full recipe at Food & Wine