This may not be the prettiest dish you'll ever see, but on the nights that Ian teaches late, it's one of my favorite meals to cook for myself. Cacio e pepe aka spaghetti with cheese and pepper is so easy and so good. Simply cook up some spaghetti and reserve 1/2-2/3 of a cup of the pasta water before you drain the spaghetti. Add some olive oil to the same pan you used to cook the pasta in and heat it on medium low. Throw the spaghetti back in the pan and crack some freshly ground pepper over it. Add the reserved pasta water (you may not need all of the water) and grate fresh Parmesan and Pecorino Romano cheese on it. Using both types of cheese actually makes a big difference! The cheese and reserved pasta water combine to make a nice little sauce, or at least something sauce like. I also like to add some chopped fresh basil when I have it on hand. Buon appetito!
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