The classic, simple cacio e pepe – a perfect everyday meal for busy weekdays.

Preparation time: 15–20 min

Serves: 2

Vegetarian (vegan option available)

Ingredients

• 250 g spaghetti
• 150 g pecorino (vegan: use vegan parmesan/pecorino)
• 4 g freshly ground black pepper
• 5–6 dl pasta cooking water

Instructions:

1. Cook the spaghetti in salted water, about 1–2 minutes less than the package instructions. While the pasta is cooking, grate all the pecorino and place it in a small bowl. Toast 4 g of freshly ground black pepper in a large pan.
2. When the pasta has about 3 minutes left, toast the pepper on the pan until fragrant. Then add 4–5 dl of pasta cooking water to the pan.
3. Once the spaghetti is done, transfer it directly from the pot to the pan using tongs or a pasta fork. Let the spaghetti finish cooking in the pepper water until most of the liquid is absorbed.
4. Mix 1 dl pasta water into the pecorino, stirring until smooth. Add this mixture to the spaghetti and toss well until it turns into a creamy sauce.