Cacio e Pepe

Ingredients

• 400 g spaghetti or tonnarelli
• 120 g Pecorino Romano, very finely grated
• 40 g Parmesan, very finely grated
• 3 tsp black peppercorns, coarsely crushed
• 20 g butter

Method

1. 1

   Cook the pasta in well-salted boiling water (use slightly less water than usual to make it extra starchy) until al dente. Reserve 300 ml pasta water before draining.

2. 2

   Toast the crushed peppercorns in a large, dry frying pan over medium heat for 1–2 minutes until fragrant. Add the butter and 100 ml of pasta water and let it bubble.

3. 3

   Add the drained pasta to the pan and toss vigorously. Remove from the heat.

4. 4

   Mix the Pecorino and Parmesan together in a bowl. Gradually add 100 ml of warm (not boiling) pasta water to the cheese, whisking to form a smooth, paste-like cream.

5. 5

   Pour the cheese cream over the pasta and toss rapidly, adding more pasta water a splash at a time until the sauce is silky and clings to every strand. Serve immediately.