Cacio E Pepe

• 1 pkg Kaslo Sourdough Spaghetti
• 3/4 c. Parmigiano-Reggiano (you may also substitute your preferred hard, aged cheese such as Pecorino Romano or Grana Padano)
• 1/3 c. Pasta water
• 3 tbsp. Butter
• 1-2 tsp. Fresh ground black pepper
• Pinch of sea salt

Step 1 Bring a medium pot of water to boil. Cook pasta according to package instructions, about 5-7 minutes, for the perfect al dente bite.

Step 2 While pasta is boiling, melt butter over medium-low heat in a large skillet. Add fresh ground pepper and a pinch of sea salt, and heat for 30 seconds, stirring continuously. Remove from heat. Finely grate cheese (plus extra for topping!) and set aside.

Step 3 Using tongs, carefully transfer pasta directly from the pot to the skillet, adding 1/3c. additional pasta water to the skillet.

Step 4 Add cheese to pasta, stirring gently to coat. Serve immediately, sprinkled with extra parmesan and pepper.