Cacio e Pepe Spaghetti

Simple spaghetti tossed with pecorino cheese and cracked black pepper for a classic Roman finish.

SHOPPING LIST

• spaghetti400g
• pecorino cheese100g
• black peppercorns2 tsp
• salt1 tsp
• butter30g

METHOD

1. 1Boil the spaghetti in salted water until al dente, reserving 200ml of pasta water.
2. 2Coarsely crush the black peppercorns in a mortar.
3. 3Grate the pecorino finely.
4. 4Heat the butter in a large pan over low heat.
5. 5Add the crushed peppercorns to the butter and toast for 1 minute.
6. 6Add a ladle of pasta water to the pan and stir.
7. 7Drain the spaghetti and add it to the pan, tossing well.
8. 8Remove from heat and gradually mix in the grated pecorino, adding more water until creamy.
9. 9Serve immediately with extra pecorino on top.

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