Classic Cacio E Pepe
Ingredients
- 227g Spaghetti
- 2 tbsp Black Peppercorns
- 2 tbsp Butter
- 1 cup Grana Padano or Parmesan Cheese
Instructions
- Boil your pasta in salted water as per the package instructions
- Save 1 cup starchy pasta water, then drain
- Toast peppercorns in a dry pan (2 minutes) and crush coarsely
- Add butter and let it melt, then whisk in half a cup of pasta water and simmer
- Remove from heat, stir in cheese and pasta.
- Mix well, adding in extra water until the sauce is silky and clings to the pasta