Cacio e pepe

Ingredients

• 7 ozspaghetti
• 3 1/2 ozpecorino romano, a variety labelled suitable for vegetarians, finely grated
• 2 tspblack peppercorns, coarsely cracked
• 1 tbspsea salt, for the pasta water

Method

1. 1

   Bring a shallow pan of water to the boil with the salt, using about half what you would normally use, and cook the spaghetti until a minute short of al dente.

2. 2

   While it cooks, crack the peppercorns coarsely and toast them in a dry wide pan over medium heat until you can smell them, then add a ladle of the pasta water and let it bubble.

3. 3

   Drain the pasta, keeping a mugful of the water. Take the pan off the heat entirely, tip in the pasta, and add the grated pecorino a handful at a time, tossing hard between each.

4. 4

   Add the reserved water a splash at a time, tossing until the sauce turns glossy and clings to the strands, then serve immediately with more pepper.