Cacio e Pepe

Name: Cacio e Pepe
Cuisine: Italian
Ingredients: 100 g spaghetti; 60 g pecorino Romano; 2 tsp black peppercorns; salt

Serves 1

Serves 1

Directions

1Boil the spaghetti in salted water for about 8 minutes, just before al dente.
2Grate the pecorino cheese.
3Place the grated pecorino into a bowl.
4Add a splash of pasta water to the pecorino.
5Mix the pecorino and pasta water to form a thick cream.
6Grind black peppercorns until coarse.
7Add the ground pepper into a frying pan.
8Toast the pepper over a low heat for about 30 seconds.
9Add a ladle of pasta water to the pan with the toasted pepper.
10Let the pepper and pasta water simmer for a couple of minutes.
11Add the pasta to the pan with the pepper mixture.
12Continue to cook the pasta for a couple of minutes, keeping it continuously moving until it becomes starchy and glossy.
13Take the pan off the heat.
14Add the pecorino cream mixture to the pasta.
15Mix until the pasta is creamy, cheesy, and peppery.
16Plate up the pasta.
17Finish with more sauce.
18Sprinkle with more pecorino.
19Add some more pepper.

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