Cacio e pepe

What to get ready

• Spaghetti 14.1 oz
• Pecorino cheese 6.3 oz
• Black pepper 0.4 oz
• Salt 0.4 oz

Method

1. 1 Toss coarsely ground black pepper in a dry pan for 1 minute until fragrant.
2. 2 Boil the pasta in a little salted water until al dente, ensuring the broth is thick with starch.
3. 3 Grate the Pecorino cheese finely, then mix it with a few tablespoons of cooled boiled water to form a thick cream.
4. 4 Add the noodles to the pan with pepper, stir with a little boiling water for 1 minute to coat evenly.
5. 5 Turn off the heat, quickly mix in the cream cheese until the sauce coats smoothly, sprinkle with pepper, and serve immediately.

With an appliance

• Microwave 24 min

  Replace step 1: toast the peppercorns in a heat-resistant dish at 700 W for 40 seconds; this only reduces the time by about 20 seconds, but the peppercorns heat evenly and you don't need to shake the pan, thus not affecting the consistency of the cheese sauce.