Classic & easy ITALIAN

Gino D'Acampo will transport you to his mother's kitchen with these delicious dishes

- ROSE FOOKS

SPAGHETTI WITH CREAMY PECORINO ROMANO AND BLACK PEPPER SAUCE

I've always wanted to write this classic recipe for Spaghetti Cacio e Pepe. Simplicity at its best.

SERVES 2 PREP 10 MINS COOK 10 MINS

• 225g dried spaghetti, bronze-die quality
• 40 black peppercorns, plus freshly coarse-ground black pepper, to serve
• 100g Pecorino Romano cheese, finely grated

1 Bring a large saucepan of water to the boil, add 1 tbsp salt. Add spaghetti, cooking for 3 mins less than instructed on the packet.

2 Meanwhile, crush the peppercorns with a pestle and mortar. In a large frying pan or wok over a high heat, toast the pepper for 2 mins, stirring with a wooden spoon. Pour in one ladle of the pasta cooking water. It will start to bubble; keep it bubbling for 30 seconds. Set aside.

3 Put the cheese in a bowl, pour in half a ladle of the cooking water and mix/fold with a spatula for 1 min to create a thick, creamy sauce.

4 Using tongs, lift the spaghetti into the pan with the pepper, then place over a high heat. Keep the pasta cooking water. Pour 2 ladles of the cooking water over the pasta and mix with a wooden spoon for 2 mins. The more you mix the pasta, the creamier the sauce will become. Switch off the heat and immediately pour the cheese mixture over it.

5 Quickly start to mix all together for 30 seconds, making sure each strand of pasta is coated with the cheese. Pour half a ladle more cooking water over the pasta and stir for a further minute, creating a beautiful creamy texture. Keep tossing the pasta until you have a creamy cheese sauce. If needed, add a little more cooking water, to make it even creamier.