Cacio e Pepe
4 servingsCacio e Pepe
- 14 ozspaghetti
- 7 ozPecorino Romano, finely grated, at room temperature
- 1 tspblack 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 14 oz spaghetti and cook until al dente, usually 8 min to 10 min or as the packet says.
- Meanwhile, toast the 1 tsp 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 7 oz 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.