The Classic Cacio e Pepe with a twist

Boil water in a pot for the pasta.

Add 130 g of dry spaghetti pasta to the boiling water.

Set a pan on medium heat and add 1/2 teaspoon of freshly ground black pepper.

Cook the black pepper in the pan for about 2 minutes.

Check the pasta; if the package says 12 minutes, remove it from heat 4 minutes earlier.

Add some of the pasta water to the pan with black pepper and continue cooking the pasta for a further 4 minutes.

Mix grated Parmesan cheese with 3 tablespoons of hot pasta water to create a thick creamy paste.

Once the pasta is cooked al dente, add the Parmesan paste to the pan and mix with tongs until it turns into a creamy sauce.

Remove from heat and serve immediately, adding more Parmesan cheese and freshly ground black pepper on top.

Equipment Needed

Allergens