Spaghetti cacio e pepe

Grate the cheese and set it aside.

Bring water with a pinch of salt to a boil and cook the spaghetti for one minute less than the time indicated on the package. Do not discard the pasta water, we’ll use it as an emulsifier!

While the spaghetti is cooking, prepare a deep pan, heat it, add the butter and the cooked spaghetti, and stir well. Add the cheese and freshly ground black pepper (be generous with the pepper), keep stirring vigorously, then pour in the white wine and a bit of the pasta water. Stir until the cheese melts and turns into a thick sauce. This process should take no more than a minute, otherwise, the pasta will lose its al dente texture.

Serve immediately and enjoy with a glass of chilled white wine.