Spaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)

I love cacio e pepe, and I'm pretty sure this is the first recipe for it I ever tried. It's worth hunting down the video on this - the tempo at the end is a combination of do all the steps in quick order, so you don't lose your heat, but you pour the pasta water into the cheese slowly (and the same is true of the sauce over the noodles).

If I owned a fine grater blade for my food processor, I'd make this more often. Grating 6 ounces of pecorino romano is a job.