Cacio e Pepe

Method

1. Bring 2 quarts of water and 1 tbsp Diamond Crystal kosher salt to a rolling boil in a 5-quart pot over high heat. Add the spaghetti and stir for the first minute so it does not stick.
2. Put 3 oz of the pecorino in a mixing bowl. When the pasta has cooked 5 minutes, ladle out ½ cup of the cloudy water, let it cool 1 minute, then stir it into the cheese 2 tbsp at a time until you have a smooth, thick paste like sour cream. You may not need all of it.
3. Toast the cracked pepper with the butter in a 12-inch skillet over medium heat for 1 minute, until it smells sharp and warm. Do not let the butter brown.
4. Pull the pasta 2 minutes short of the package time (it should still have a firm core). Ladle out 1½ cups of pasta water, then lift the pasta straight into the skillet with tongs.
5. Add ½ cup of the pasta water to the skillet and toss over medium heat for 1 to 2 minutes, until the liquid is reduced by half and the pasta is nearly tender. Take the pan off the heat and wait 30 seconds.
6. Add the cheese paste and the last 1 oz of pecorino, tossing hard with tongs. Loosen with pasta water 2 tbsp at a time until the sauce is glossy and clings like thin cream, then serve at once in warm bowls.