Cacio e Pepe

Ingredients5

• spaghetti400 g
• Pecorino Romano200 g
• black peppercorns2 tsp
• salt1 tbsp
• water2 L

Method

1. Bring a large pot of water to a boil and salt it generously.
2. Toast the coarsely cracked black pepper in a dry pan over medium heat until fragrant, then set aside.
3. Cook the spaghetti until just shy of al dente, reserving about 250 ml of the starchy pasta water.
4. Finely grate the Pecorino Romano and whisk it with a little warm pasta water into a smooth, thick paste.
5. Drain the pasta and toss it in the pan with the pepper and more pasta water over low heat.
6. Remove from the heat and vigorously stir in the cheese paste until a glossy sauce coats the pasta, adding water as needed.
7. Serve immediately with a final grind of black pepper and extra grated Pecorino.