Cacio e pepe, the real one

Ingredients

• 200g spaghetti
• 80g Pecorino Romano, grated
• 1 tsp cracked black pepper
• Salt

Method

1. 1Boil pasta in lightly salted water.
2. 2Toast pepper 30 seconds, add a ladle of pasta water.
3. 3Reserve a mug of pasta water, drain pasta al dente.
4. 4Off heat, toss with pepper water and pecorino until glossy.
5. 5Serve immediately.