Ingredients (4 people):
- 320g spaghetti
- 200g Pecorino Romano, grated
- 5g black pepper corns
- Salt
Instructions:
Bring a large pot of salted water to a boil, and cook the spaghetti according to the package instructions until al dente.
While waiting for the water to boil, crush the black pepper corns into a fine powder and add them to a bowl with the grated Pecorino Romano, and mix well.
Around 5 minutes before the spaghetti are due to be drained remove some of the pasta water and gradually add it to the bowl with the Pecorino and pepper while whisking it till it is creamy.
Once the spaghetti are drained add the creamy Pecorino to the them in the large pot in which the spaghetti were cooked, and mix them together well.
Serve the Spaghetti Cacio e Pepe immediately, garnished with an extra sprinkle of black pepper and/ or additional Pecorino Romano if desired.
Italy with Amore 