Cacio e pepe serves 2   180 g spaghetti 2 T unsalted butter 1 T + ½ t whole black pe

Cacio e pepe

serves 2

180 g spaghetti

2 T unsalted butter

1 T + ½ t whole black peppercorns, coarsely ground

2 cups grated pecorino romano, separated

1. Bring a large pot of salted water to boil. Add spaghetti. Cook until just before al dente. I usually go a minute or two less than the package instructions. 2. A few minutes before the pasta is ready, in a large skillet, melt butter on medium heat, add pepper and toast until fragrant. 3. Add the cooked spaghetti to the skillet and coat thoroughly. 4. Add one ladle of pasta water, mix again thoroughly. 5. Turn off the heat. In an even layer, as quickly as you can, sprinkle 1 ½ c of grated pecorino, then stir. Keep stiring until there is a creamy coating on the pasta. If it’s too dry, add more pasta water. 6. Serve immediately, topped with pecorino and more pepper if desired.

The perfect meal when the fridge is nearly empty, at the end of a long day.