Cacio e pepe

Directions

Cook the pasta

1. Bring a saucepan of salted water to the boil. Add spaghetti and swirl until fully submerged.

2. Cook pasta for 8 minutes, then pour off 250ml (1 cup) of pasta water into a heatproof jug. Continue cooking pasta for 2 more minutes, then strain.
3. Add an ice cube to the jug to bring the pasta water temperature down (ideally to 70°C).

Finish and serve

1. Toast the pepper in a deep frying pan over medium heat for 1 minute, until aromatic. Turn off heat.

2. Place the cheese in a medium bowl and stir in the reserved pasta water 60ml (¼ cup) at a time, until the cheese has melted.
3. Pour cheese mixture into frying pan, making sure the pan is not too hot but not cold, and stir to combine with pepper, then add the pasta and begin stirring vigorously until mixture emulsifies and becomes a sauce, about 2-3 minutes.
4. Serve immediately.