Cacio e Pepe, 12 servings
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Cacio e Pepe · Step 1 of 6
Bring a large pot of water to the boil and season it well with salt, for the pasta water. Add the 1200 g spaghetti and cook until al dente, usually 8 min to 10 min or as the packet says.
tender with a slight bite at the centre
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Cacio e Pepe · Step 2 of 6
Meanwhile, toast the 15 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.
a sharp, warm pepper smell rises from the pan
the peppercorns crackle and darken very slightly
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Cacio e Pepe · Step 3 of 6
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.
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Cacio e Pepe · Step 4 of 6
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.
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Cacio e Pepe · Step 5 of 6
Take the pan off the heat. Add the 600 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.
creamy and glossy with no clumps or strings
the sauce clings to the pasta and pools slightly
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Cacio e Pepe · Step 6 of 6
Serve at once on warm plates, finished with a little extra Pecorino Romano and black pepper, to serve.