CACIO E PEPE

​​Grate the cheese on fine with a grater and put it in a bowl

Bring salted water in the pasta pot to the boil. Do not use too much water, as you need the starch from the pasta to create the sauce. Less is better 

 Add the spaghettoni

Grind the black peppercorns into a pan

Put the pan on medium heat and toast the peppercorns gently until they exude their aroma

Put a ladle full of the pasta water into the pan and simmering, let it reduce, adding more as necessary to achieve a starchy liquid

Ladle a small amount of the starchy pasta water into a bowl to cool and then slowly stir into the cheese to create a creamy paste - not watery

Test the strands and before the pasta is al dente, remove the spaghettoni from the water, into a bowl and then into the pan, stirring at all times

Keep adding a little of the water from the pasta pot as needed, while the pasta continues to cook for an extra 2 minutes, stirring and agitating the pasta

Add a bit more of the pasta water if its dry, stir, toss 

Lower the heat and add the cheese

Stir and toss the pan till the pasta is completely covered in the sauce

This small procedure - mantecare - will give the pasta its lovely creaminess

Serve immediately