Cacio e pepe literally translates to “ cheese and pepper.” These two ingredients are usually thought of as small components to a dish but in this pasta recipe, they take center stage. Because black pepper is used so often by cooks, we think people often fail to see how much of an incredible primary seasoning it can be. The fruity bite of freshly ground pepper is complex, earthy, sweet, and spicy all at once. Making this pasta (and toasting the pepper) is the perfect way to show off that flavor.

Pasta water is your best friend:
Remember the days when we used to overcook pasta, mindlessly drain it, and maybe even rinse it with cold water? Now, it’s fairly common knowledge to do just the opposite. Cook your pasta—we’d recommend spaghetti, bucatini, or another long, thin noodle—until al dente in rapidly boiling, salted water. Go about 3 minutes less than what the package cooking time recommends. Then, right before you’re ready to drain, dip a liquid measuring cup in there and grab some of that beautifully starchy, salty water. This magical stuff is the backbone of this dish and will make your sauce smooth, glossy, and emulsified.