Cacio e Pepe

• 1 lbtonnarelli
• 2 cupspecorino romano, grated
• 2 tbspblack pepper, cracked
• 1 tbspolive oil

Instructions

1. 1

   Prep the tonnarelli and chill it so Cacio e Pepe stays crisp.

2. 2

   Whisk pecorino romano, black pepper with a pinch of salt until emulsified.

3. 3

   Toss everything in a wide bowl, adding dressing a little at a time.

4. 4

   Taste, then adjust acid and salt until it pops.

5. 5

   Finish with the crunchy or fresh toppings right before serving.