Main course

Cacio e Pepe

Roman pasta coated in a smooth emulsion of Pecorino, toasted black pepper, and concentrated starchy water.

What you’ll need

• tonnarelli or spaghetti: 400 g
• Pecorino Romano: 180 g
• black pepper: 5 g
• salt: 8 g

How to make it

1. Grate the Pecorino to a powder and let it reach room temperature. Coarsely crush the pepper and prepare a warm, wide mixing bowl.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.