Spaghetti Cacio e Pepe

Prep: 5 min  |  Cook: 15 min  |  Serves: 2

Three ingredients, one technique. The trick to a creamy, clump-free cacio e pepe is temperature control and using the pasta water wisely.

Ingredients

• 200 g spaghetti or tonnarelli
• 100 g finely grated Pecorino Romano, plus extra to serve
• 2 tsp whole black peppercorns, freshly cracked
• Salt for the pasta water (use less than usual, the cheese is salty)

Method

1. Bring 1.5 litres of water to a boil and add a small pinch of salt. Cook the spaghetti 1 minute short of the package time.
2. Meanwhile, toast the pepper in a wide, dry pan over medium heat for 1 minute until fragrant.
3. Ladle 150 ml of pasta water into the pepper and let it simmer.
4. Put the cheese in a bowl and stir in 4 tbsp of warm pasta water to make a smooth paste.
5. Transfer the pasta into the pepper pan with tongs and toss over low heat, adding a splash of water as needed.
6. Remove from the heat, add the cheese paste and toss vigorously until glossy and creamy. Serve at once with extra pecorino and pepper.

Tips

Grate the cheese very finely and never add it over direct heat, or it will seize into clumps.