First step is to get our pasta 
cooking. 
So bring a pot of water up to a 
rolling boil & season with salt.
The pasta we're going to use for
this recipe is spaghetti. 
This will take about 7 mins to 
cook. 
By that time our sauce will be 
ready which is the best thing 
about this reicpe. 
While our pasta is cooking we 
can prepare our super simple 
sauce. 
Toast a tsp of black pepper 
corns in a dry pan over medium 
heat. 
I find freshly toasted black 
peppercorns just add so much 
more flavor to this dish. 
After about a 1min they should 
be well toasted. 
So now transfer them to a 
pecilin mortar & give them a 
good pounding. 
You want to grind them until 
they're nicely fine. 
Now if you don't have a pecilin 
mortar that's ok. 
You can still make this recipe. 
Just skip this step & use ground
pepper from a pepper cracker. 
Just make sure you crack a lot 
of pepper. 
To make sure you don't bite into
big chunks of peppercorn
just pass the pepper through a 
sieve & get rid of these big 
pieces. 
These big ones here on the top 
are not the most pleasant to 
bite into. 
This recipe is called Cacio e 
Pepe. 
We got the peppe bit done so 
lets move onto the cache. AKA 
the cheese. 
I'm going to be using a cheese 
called Pecorino Romano 
which is the cheese 
traditionally used for this 
dish. 
So you want to finely grate 
yourself 1/2 a cup of that 
cheese. 
Now I'm probably going to get a 
bit of slack from the Italian 
community for saying this. 
But if you don't have pecorino 
cheese in your fridge you can 
always use parmesan. 
I've tried using both & both
tastes bloody amazing. 
Then add in the freshly ground 
pepper but save a little to 
garnish at the end. 
Just to give the sauce a bit 
more body I'm going to add a bit
of the starchy pasta water. 
Once the pasta is cooked, what 
you want to do is drag the pasta
into the pan so that you get 
some starchy pasta water in the 
pan as well. 
And then mix it all together. 
That starchy pasta water really 
helps combine your pasta with 
the sauce. 
So lets add our grated cheese 
over the top.  
And give everything a mix 
through. 
Once the cheese goes in you have
to keep the pasta moving to stop
it from clumping together. 
If the pasta sauce is looking a 
bit too thick after the cheese 
goes in 
just pour a bit of the starchy 
pasta water in.  
This will help loosen the sauce 
& give you a lovely creamy 
finish. 
Now make sure to give the pasta 
a final seasoning of salt. 
What I found interesting about 
this recipe was how creamy the 
dish was
even though we didn't add in any
cream. 
Reminded me very much of 
spaghetti carbonara. 
And if you want to learn how to 
make spaghetti carbonara I'll
link a video in the description 
box down below for you. 
So time to serve. 
Pour some of that beautiful 
creamy sauce over. 
A final grating of cheese over 
the top. 
And remember, always clean up 
the sides with a tissue. 
And finally garnish with the 
ground peppercorns we saved 
earlier. 
Mmmmm that is gorgeous. 
