Cacio e Pepe

Cook time 30 minutes
Servings 2


250g San Remo Artisan Spaghetti
100g grated Pecorino Romano, plus extra for serving (can be substituted for Parmigiano-Reggiano)
40g butter
Extra virgin olive oil, to serve
Cracked fresh black pepper

Cacio e Pepe


Bring a large pot of salted water to the boil, and add the spaghetti and cook to the packet’s instructions. Do not drain because you’ll use some of its cooking water in the sauce.

Add the butter to a frypan and slightly melt it, then add the pasta and toss to combine. Add a pinch of salt, the cheese, a very generous amount of fresh cracked black pepper and about ½ a cup of cooking water to help create a sauce. Stir well until the water thickens and the sauce sticks to the pasta.

Adjust the seasoning if needed, divide between two bowls, add some more cheese and pepper and drizzle with the finest quality extra virgin olive oil.