Spaghetti cacio e pepe
I’ve always wanted to write this classic Roman recipe, but I was worried that it was far too simple. Simplicity at its best.
SERVES 2 PREP 5 MINS COOK 10 MINS
✱ 40 black peppercorns, crushed, plus freshly coarse-ground black pepper, to serve
✱ 225g dried spaghetti, ideally bronze die quality
✱ 100g pecorino Romano cheese, finely grated
1 Fill a large saucepan with 3 litres of water, add 1tbsp salt and bring to the boil. Cook the spaghetti for 3 mins less than instructed on the packet, stirring occasionally.
Put a large frying pan or a wok over a high
