Skillet Cacio e Pepe
"After dozens of rounds of testing, we developed an unusual technique of cooking this classic Roman pasta dish in a 12-inch skillet...."
INGREDIENTS
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5 ounces (without rind) pecorino Romano cheese, plus finely grated cheese to serve
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2 teaspoons all-purpose flour
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1/2 teaspoon kosher salt
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12 ounces spaghetti
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3 tablespoons extra-virgin olive oil
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2 teaspoons coarsely ground black pepper, plus more to serve
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Hot water, if needed
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