Cacio e Pepe

Ingredients

• Spaghetti
• Pecorino Romano
• Black pepper
• Salt

Method

1. Finely grate the Pecorino Romano and coarsely crush or freshly grind the black pepper.
2. Cook the spaghetti in lightly salted water until just short of al dente. Reserve some starchy cooking water before draining.
3. Briefly toast the black pepper in a dry pan until fragrant. Add a little pasta water and stir.
4. Transfer the spaghetti to the pan and toss briefly until al dente, adding a little more cooking water if needed.
5. In a bowl, mix the Pecorino with a little reserved pasta water that has cooled slightly to form a thick, smooth paste.
6. Remove the pan from the heat and let it cool briefly. Add the cheese paste and toss thoroughly. Add cooking water a little at a time until a smooth, creamy sauce forms.
7. Serve immediately with a little Pecorino Romano and freshly ground black pepper.

✨ Pink tip

Mix in the Pecorino off the heat to prevent it from clumping. Add pasta water gradually — the starch helps the cheese and water come together into a smooth sauce.