Cacio e Pepe recipe

Ingredients
- 100g spaghetti
- 0.5 tablespoon fresh ground black pepper
- 85g pecorino cheese, grated
- salt

Method
1. Bring a pot of salted water to a boil. Add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
2. Meanwhile, in a large pan on medium heat add the pepper and swirl your pan until it’s toasted, about 1 minute.
3. Add about a quarter of a cup of the boiling pasta water to the pecorino cheese in a small bowl and stir.
4. Next add around 1 cup of the pasta water to the toasted pepper before adding the cooked spaghetti. Add another ladle of the pasta water, and over a medium heat, continue to cook the spaghetti by tossing it in the frypan.
5. Next, turn the heat off and wait 1 minute, tossing the spaghetti again before adding the now semi-melted pecorino cheese to the pan.
6. This is the tricky part. You need to emulsify the pecorino cheese into the pasta water in the pan. As long as you continue to move the cheese and don't add any more heat to it you should be fine. If you feel the pan is getting too dry, don't be afraid to add a little more hot water and continue to toss.
7. Simply serve your Cacio e Pepe with a little more grated pecorino on the top. Enjoy!

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