Max McCann
Cacio e Pepe đ Ingredients: 100g spaghetti 60g pecorino Romano 2 tsp black peppercorns Salt âââ Method: 1. Bring a large pan of water to a boil, add salt, and then the spaghetti. Boil for 8 minutes, until just under al dente. 2. Whilst the pasta cooks, finely grate the pecorino into a bowl, add a splash of pasta water, and whisk to make a thick creamy sauce. 3. Grind your black pepper, then toast in a dry frying pan over low heat for 30-60 seconds until fragrant. 4. Add 1 ladle of pasta wate...
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