4
20 minutes

Ingredients

Spaghetti cacio e pepe

  • 1 tsp peppercorns
  • 200g of Pecorino Romano, finely grated (at room temperature)
  • 1 tbsp of butter, (optional)
  • 400g of spaghetti

Method

1
Cook the spaghetti in a pan of heavily salted boiling water for 8–10 minutes or as per packet instructions
2
Meanwhile, toast the peppercorns in a hot dry frying pan, then transfer to a mortar and pestle and gently crush
3
When the pasta is cooked al dente, take a cup of the pasta’s cooking water and set aside. Drain the pasta and leave to steam-dry for 30 seconds
4
Melt the butter in the frying pan over a medium-low heat and add the cracked pepper, then add the pasta along with a few tablespoons of the pasta water. Toss to coat the spaghetti evenly then remove from the heat and stir in the grated Pecorino
5
Stir the sauce until the cheese starts to melt and emulsify with the pasta water. Keep adding more water if needed, but make sure it’s nice and hot
6
Toss the pasta to coat in the sauce and serve immediately with a little more pepper and grated Pecorino – if it starts to cool, the cheese will solidify