Cacio e Pepe

Ingredients

Quantities are for one portion.

• 10 mlolive oil
• 120 gspaghetti (dry)
• 2 tspblack pepper
• salt to taste
• 60 gpecorino romano cheese, finely grated

Method

1. Bring a pot of lightly salted water to a boil and cook the spaghetti until al dente, reserving a generous cup of the starchy pasta water before draining.
2. Toast the black pepper in a dry frying pan over medium heat for a minute until fragrant.
3. Add a ladle of the reserved pasta water to the pan with the pepper and let it simmer gently.
4. In a bowl, mix the grated Pecorino with a splash of the warm pasta water to form a smooth, thick paste.
5. Add the drained spaghetti to the pan, then quickly toss with the cheese paste, adding more pasta water as needed until a glossy, creamy sauce coats the pasta.
6. Serve immediately with an extra grinding of black pepper on top and the olive oil.