Cacio e Pepe — Properly

Ingredients

Shopping list

• 200 g Tonnarelli or spaghetti

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• 80 g Pecorino Romano, finely grated

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• 2 tsp Black peppercorns, coarsely cracked

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• 1 tbsp Sea salt, for pasta water

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Step by step

1. 1

   Toast the pepper in a dry wide pan for 30 seconds until fragrant.

2. 2

   Boil the pasta in well-salted water until 1 minute shy of al dente. Reserve a mug of starchy water.

3. 3

   Splash a ladle of pasta water into the pan with the pepper; bring to a simmer.

4. 4

   Off the heat, in a separate bowl, mix the pecorino with a small splash of cool pasta water to form a paste.

5. 5

   Drain the pasta straight into the pepper pan, toss for 30 seconds, then off the heat, vigorously stir in the cheese paste until it emulsifies. Add more water as needed.

6. 6

   Serve immediately. Eat standing up if you must.