Classic spaghetti cacio e pepe

• grated Pecorino Romano250 g

  plus extra for serving

• black pepper↗1 tbsp

  plus extra for sprinkling

• thick, quality spaghetti400 g

Step-by-step instructions

1. 1

   To prepare the cheese paste, place the Pecorino in a bowl, add a few drops of hot water and stir with a spatula until the mixture becomes grainy. Set aside.

2. 2

   In a large pot over low heat, toast 1 tbsp of ground black pepper for 2–3 minutes, then add a full ladle of water to cool it. Cook the spaghetti in salted boiling water. When half the time indicated on the package has elapsed, remove the pasta with a slotted spoon, leaving the water in the pot, and mix it with the pepper water. Continue cooking, gradually adding ladles of the reserved water. Stir gently for the first minute to avoid breaking the spaghetti, then stir occasionally. When the pasta is done, the remaining liquid becomes creamy thanks to the released starch.

3. 3

   Turn off the heat, leaving at least one ladle of cooking water in the pot. Gradually add the cheese paste to the spaghetti, stirring constantly. If the spaghetti become too sticky, add a little more hot water and continue mixing — the cheese, water and starch will form a creamy emulsion.

4. 4

   Serve immediately on shallow plates, sprinkled with freshly ground black pepper and extra grated Pecorino. Enjoy!