Cacio e Pepe
Steps
- Cook 200g of spaghetti in salted boiling water for 2 minutes less than the package instructions. Reserve some cooking water before draining.
- Meanwhile, melt 25g of butter in a large frying pan over low heat. Add 1 teaspoon of freshly ground black pepper and stir for 2 minutes.
- Add the pasta and 100ml of reserved pasta cooking water. Toss over low heat until the pasta is al dente, adding more cooking water if needed.
- Remove from the heat. Scatter 50g of finely grated pecorino evenly over the pasta. Wait 30 seconds, then toss until glossy. Loosen with a splash of cooking water and serve immediately.