Creating your own Authentic Cacio e Pepe is straightforward. Just follow these essential steps:

1. Boil Water: In a large pot, bring salted water to a rolling boil.
2. Cook Pasta: Add spaghetti or tonnarelli to the boiling water. Cook according to the package instructions until al dente.
3. Prepare Cheese: In a mixing bowl, combine the grated Pecorino Romano and freshly cracked black pepper.
4. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta cooking water.
5. Drain Pasta: Drain the pasta in a colander but do not rinse it. Rinsing will wash away the starch that helps bind the sauce.
6. Combine: Immediately add the hot pasta to the bowl with cheese and pepper. Toss quickly to combine.
7. Add Water: Gradually add reserved pasta water, one quarter cup at a time, while stirring continuously. This will help emulsify the cheese and create a creamy sauce.
8. Check Consistency: Continue to add pasta water until the sauce reaches your desired creaminess. It should coat the pasta wonderfully.
9. Serve Immediately: Transfer to plates, and finish with an extra sprinkle of Pecorino Romano and black pepper on top for presentation.

These steps will guide you in creating the perfect Authentic Cacio e Pepe, ensuring it’s both flavorful and beautifully presented.