Cacio e Pepe
2 servingsCacio e Pepe
- 200 gspaghetti
- 100 gPecorino Romano, finely grated, at room temperature
- 2.5 mlblack peppercorns
- Pecorino Romano and black pepper, to serve, to taste
- salt, for the pasta water, to taste
- Bring a large pot of water to the boil and season it well with salt, for the pasta water. Add the 200 g spaghetti and cook until al dente, usually 8 min to 10 min or as the packet says.
- Meanwhile, toast the 2.5 ml black peppercorns in a dry frying pan over high heat, shaking the pan, until fragrant. Tip them into a mortar and crush them coarsely. 1 min to 2 min
- When the pasta is ready, scoop out a cupful of the starchy cooking water and set it aside. Drain the spaghetti and let it steam for 30 s.
- Put the spaghetti in the frying pan over medium-low heat with a few spoonfuls of the pasta water and toss until every strand is coated. 30 s to 1 min
- Take the pan off the heat. Add the 100 g Pecorino Romano and the crushed pepper and stir and toss constantly, adding more hot pasta water a little at a time, until the cheese melts into a smooth sauce. 1 min to 2 min
- Serve at once on warm plates, finished with a little extra Pecorino Romano and black pepper, to serve.