Cacio e pepe
Just pasta, pecorino and pepper. The trick is a creamy sauce made with starchy water and a bit of patience.
- Time20 min
- LevelMedium
- Costabout £1.75 a head
Ingredients
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Method
- 1
Boil the spaghetti in salted water, using less water than usual, for 9 minutes until just short of done.
9 min - 2
Toast the pepper in a dry wide pan over a medium heat for 1 minute, then add the butter and 100 ml of the pasta water.
- 3
Mix the pecorino with 4 tbsp of cool water in a bowl to make a thick paste.
- 4
Lift the spaghetti into the pepper pan with tongs and cook for 1 minute over a low heat.
- 5
Take off the heat, add the pecorino paste and toss hard, adding splashes of pasta water until creamy. Serve at once.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.