Cacio E Pepe

Recipe

• 250g good quality spaghetti
• 2 tsp black peppercorns (or more if you like extra spice)
• 50g pecorino, finely grated, plus extra to serve

1. Place a large saucepan of salted water over a high heat, bring to the boil and add the pasta and cook according to packet instructions, drain reserving 200ml of liquid.

2. Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush using the back of a wooden spoon or bottom of a glass, remove half a teaspoon to scatter over at the end. Alternatively you can crush the peppercorns before frying in a pestle and mortar if you have one.

3. Add the reserved pasta water and stir to combine. Simmer for a minute until slightly reduced.

4. Add the drained pasta to this and toss to coat the pasta in the sauce, simmer for a minute or two until the pasta has absorbed most of the liquid. Remove from the heat and stir through the cheese, keeping a little back to serve.

5. Serve straight away in wide bowls with the remaining black pepper and extra cheese sprinkled over the top.