Cacio e pepe

4 people

5 minutes

10 minutes

500 g spaghetti No.6 100 g butter 1/2 tbsp black pepper 50 g Pecorino Romano (or Kefalotyri), grated 80 g Parmesan, grated

50 g Parmesan, grated Freshly ground black pepper

Bring a pot of water to a boil over high heat without filling it to the top.

Add the spaghetti to the boiling water with a pinch of salt and cook 1 minute less than the package instructions. Drain, reserving some pasta water.

In a deep pan, melt the butter over high heat. Add the black pepper and let it infuse.

Add 3 ladles of pasta water, then the spaghetti, stirring for 1-2 minutes until the sauce thickens.

Lower the heat and gradually add the cheeses (Pecorino/Parmesan), stirring continuously. Add extra pasta water if needed for a creamy consistency.

Mix well until the cheeses melt and form a smooth sauce.

Serve immediately with extra Parmesan and freshly ground black pepper.

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