Cacio e pepe

• spaghetti↗200g bucatini or g
• butter↗25g g
• black peppercorns2 tsp whole tsp

  ground, or 1 tsp freshly ground black pepper

• pecorino↗50g g

  or parmesan, finely grated

Step-by-step instructions

1. 1

   Cook the pasta 2 minutes less than the package instructions, in salted boiling water. Meanwhile melt the butter in a medium skillet over low heat, then add the ground black pepper and sauté for a few minutes.

2. 2

   Drain the pasta, reserving 200 ml of the cooking water. Transfer the pasta and 100 ml of the water to the skillet with the butter and pepper. Toss quickly, then sprinkle the parmesan evenly but do not stir – wait 30 seconds for the cheese to melt, then mix everything well. This prevents the cheese from clumping and forming strings, creating a smooth, glossy sauce. Add more cooking water if needed to thin the sauce and coat the pasta. Serve immediately, generously topped with freshly ground black pepper.