Cacio e Pepe

• Spaghetti(400 g)
• Pecorino(180 g)
• Black pepper(2 tsp)
• Butter(2 tbsp)
• Salt(1 tsp)

Method

1. 1

   Finely grate {Pecorino Romano}. Crack or grind the {Black pepper} so it is fairly coarse and ready to bloom in the pan.

   ~8 min

2. 2

   Bring a large pot of water to the boil. Add {Salt} and cook the {Spaghetti} until just al dente, about 9 minutes. Reserve 350ml pasta water before draining.

   ~9 min

3. 3

   While the pasta cooks, melt {Butter} in a large skillet over medium heat. Add the {Black pepper} and cook for 1 minute until fragrant and lightly foamy.

   ~2 min

4. 4

   Add the drained {Spaghetti} to the skillet with about 250ml reserved pasta water. Toss vigorously for 1 minute so the peppery butter coats the pasta and the liquid turns starchy and glossy.

   ~2 min

5. 5

   Take the pan off the heat. Add the {Pecorino Romano} a handful at a time, tossing constantly and splashing in more reserved pasta water as needed until a smooth, creamy sauce forms and clings to every strand.

   ~3 min

6. 6

   Serve immediately, twisting the pasta into warm bowls and finishing with any remaining pepper if you like.

   ~1 min