• Bring a pot of water to a rolling boil, add a generous amount of salt and stir. Add in your pasta and cook 3 minutes under the asking time on the box (It will cook to a perfect al dente in the sauce). Before draining, reserve half of the water in a separate bowl.
• Grate your pecorino romano and mix with one to two ladles of the reserved pasta water. It should look like a thick paste. This will be key in making your sauce sauce. Set aside.
• Heat up a pan on low heat and lightly toast the pepper for 1-2 minutes. You want them to be fragrant and not burnt! Now add two ladles of the reserved pasta water to the pepper and stir while turning the heat up to medium.
• Now start adding the pasta and the pecorino cheese mixture in increments, mixing fast with a pair of tongs. Keep adding increments until all of your pasta and cheese is mixed together. If too thick, add another ladle of pasta water and combine until your sauce is thick and creamy with little to no lumps.
• Transfer to a plate and garnish with more cheese and pepper if you desire. Enjoy right away!

If Making Steak

• Coat both sides of your steak with steak tenderizer and let sit at room temperature for 10 minutes.
• Heat your pan to medium-high and add a couple tablespoons of butter. Sear the first side for about 7 minutes on high heat, then flip and cook for another 4 minutes for medium rare. Adjust cooking time based on your preference. Towards the end lower the heat and ladle some of the butter on top of the steak to baste it (extra flavor!).
• Top your cacio e pepe with the steak or serve on the side!