Italy · Plant-based · No. 348
Cacio e Pepe
A single portion of Italian cooking, ready in 15 minutes with 5 minutes of prep. Vegetarian, and written for one, so there is nothing to halve.
Veg
Method
- 1
Cook the spaghetti in salted boiling water until al dente, reserving a mugful of the starchy cooking water before draining.
- 2
Meanwhile, toast the cracked black pepper in a dry frying pan over medium heat for 1 minute until fragrant.
- 3
Add a splash of the pasta water and the butter to the pepper, then tip in the drained spaghetti.
- 4
Remove from the heat and toss in the pecorino a little at a time, adding more pasta water as needed, until you have a glossy, creamy sauce.
- 5
Serve immediately with extra black pepper.
