Spaghetti Cacio E Pepe

Serving: 180 g

Ingredients

• pasta120 g
• parmesan45 g
• butter10 g
• olive oil5 g

Recipe steps

1. Toast a heaped teaspoon of coarsely cracked black pepper in a dry pan until it smells fragrant.
2. Boil the pasta in less water than usual so it finishes very starchy, and reserve two cups.
3. Grate the cheese finely. Pecorino romano is the traditional choice.
4. Add a ladle of pasta water to the pepper pan with the butter, then the drained pasta.
5. Take the pan off the heat, add the cheese in handfuls and toss hard, adding water until it emulsifies into a smooth sauce rather than clumping.

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