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    "name": "GüdDish Cacio e Pepe",
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    "yield": "serves 4",
    "times": {
      "prepMin": 10,
      "cookMin": 15,
      "totalMin": 25
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    "ingredients": [
      "12 oz spaghetti or tonnarelli",
      "1 2/3 cups finely grated Pecorino Romano (or Parmesan)",
      "1 tbs unsalted butter or olive oil",
      "4 tsp whole black peppercorns (toast, then crack coarse; reserve some to finish)",
      "1 tbs kosher salt, for the pasta water"
    ],
    "steps": [
      {
        "n": 1,
        "text": "Grate the Pecorino on the finest holes of a box grater or a microplane until you have about 1 2/3 cups, loosely packed (or Parmesan).\nMeasure 4 teaspoons of whole black peppercorns.\nSet out a large heatproof mixing bowl."
      },
      {
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        "text": "Set a wide dry skillet over medium heat.\nToast the peppercorns, shaking often, until sharp and fragrant, about 2 to 3 minutes. Do not let them scorch.\nTip them onto a board or into a mortar and crush into small pieces. Stop before the pepper turns to powder.\nPut about 1 1/2 teaspoons of the cracked pepper in a small dish for the sauce. Keep the rest for finishing.\nWipe out the skillet."
      },
      {
        "n": 3,
        "text": "Fill a large pot with about 2 quarts of water (roughly half what you would normally use for this much pasta) and bring it to a full rolling boil.\nStir in 1 tablespoon of kosher salt."
      },
      {
        "n": 4,
        "text": "Meanwhile, put the grated Pecorino in a medium bowl.\nMash in spoonfuls of hot water one at a time until you have a thick yogurt-like paste, about 1/4 to 1/2 cup total.\nA food processor works too. Pulse the cheese fine, then drip in hot water with the machine running until you hit the same paste.\nSet the paste beside the stove."
      },
      {
        "n": 5,
        "text": "Add the spaghetti or tonnarelli to the boiling water.\nStir for the first 30 seconds so the strands do not stick.\nCook until just shy of al dente, usually 1 to 2 minutes less than the package time.\nScoop out at least 1 1/2 cups of the cloudy cooking water and keep it close.\nLeave the rest of the water boiling in the pot."
      },
      {
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        "text": "In the last minute of the pasta boil, set the skillet you wiped over medium heat.\nAdd 1 tablespoon of unsalted butter or olive oil to the skillet.\nWhen the butter or olive oil is hot, add the 1 1/2 teaspoons of cracked pepper reserved for the sauce.\nCook 30 to 60 seconds, stirring, until spicy and fragrant. Do not burn it.\nScrape the pepper and butter or olive oil into the large heatproof bowl.\nAdd about 2 tablespoons of the hot pasta water to the bowl and swirl.\nTurn off the skillet. The sauce comes together in the bowl, off the heat."
      },
      {
        "n": 7,
        "text": "Using tongs, transfer the pasta from the pot into the large heatproof bowl with the pepper and butter or olive oil.\nToss about 30 seconds so every strand picks up pepper.\nStill off the heat, fold in half the cheese paste and toss hard.\nSplash in more hot pasta water, then the rest of the paste.\nKeep adding pasta water a splash at a time until the sauce looks glossy and coats every strand without puddling."
      },
      {
        "n": 8,
        "text": "Taste a strand. Add a pinch of salt only if it tastes bland.\nPlate right away and finish with the reserved cracked pepper.\nServe hot. The sauce tightens as it cools."
      }
    ]
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