Spaghetti with Pecorino Romano and black pepper (cacio e pepe)

 
Serves 4
  • - 10g black peppercorns, crushed
  • - 150g Pecorino Romano cheese, grated
  • - 400g spaghetti

How to prepare:

Bring a large pan of salted water to the boil, add the spaghetti and cook until al dente. Meanwile, tip the Pecorino Romano cheese into a large bowl, add the crushed peppercorns and mix well.

Drain the spaghetti, reserving about a ladleful of the cooking water. Add the spaghetti and a little of the water to the large bowl with the cheese and the pepper, stirring until the pasta is well-coated with cheese and pepper - the cheese will melt and the water will add a creamy coating, but add more water if needed. Serve immediately.