Spaghetti cacio e pepe

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Ingredients

• 350 g spaghetti
• salted water
• 0.5 tsp peppercorn
• 200 g Pecorino romano

Steps

1. Cook the spaghetti in salted water until just al dente, set aside approx. 250 ml of the cooking water. Drain the spaghetti.
2. Crush the peppercorns using a mortar and pestle or the back of a knife, toast for approx. 2 mins. in a frying pan without oil. Add the spaghetti and approx. 100 ml of cooking water, cook the spaghetti, stirring occasionally. Combine the remaining cooking water with the cheese in a bowl, add to the spaghetti, mix until the cheese has melted.