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The Roman classic made from just three things, pasta, pecorino and black pepper. Simple but silky and sharp.
Toast the coarsely cracked black pepper in a dry pan over medium heat for about 1 minute until fragrant.
Cook the 320 g spaghetti in lightly salted boiling water until al dente, about 9-10 minutes, saving plenty of the starchy cooking water before you drain.
Mix the grated pecorino with a few spoons of cooled pasta water into a smooth lump-free paste.
Toss the hot pasta in the pan with the toasted pepper and a splash of hot pasta water, then take it off the heat and stir in the cheese paste, adding more water as needed until creamy and glossy.
Plate up and finish with a little more grated pecorino and cracked pepper on top.
