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The Roman classic made from just three things, pasta, pecorino and black pepper. Simple but silky and sharp.
Toast the cracked black pepper in a dry pan until fragrant.
Cook the spaghetti in well-salted water until al dente, saving plenty of the starchy water.
Mix the grated pecorino with a little cool pasta water into a smooth paste.
Toss the hot pasta with the pepper and a splash of pasta water, then stir in the cheese paste off the heat until creamy.
Add more pecorino and pepper on top.
