Ingredients
Method
- Cook the pasta for 2 minutes less than the pack instructions state, in well-salted boiling water.
- Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
- Drain the pasta, keeping 200ml of the pasta water.
- Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper.
- Toss briefly.
- Scatter over the pecorino evenly, but don't stir — wait for the cheese to melt for 30 seconds, then toss everything well and stir together.
- This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce.
- Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta.
- Serve immediately with a good grating of black pepper.
Nutrition
Notes
Adding too much pasta water can dilute the sauce, making it runny rather than clinging to the pasta. Start with 100ml and add more gradually later if needed.
Resist the urge to stir the cheese in immediately! Allowing it to melt for 30 seconds before tossing ensures a smooth, emulsified sauce and prevents clumping or a stringy texture.
Resist the urge to stir the cheese in immediately! Allowing it to melt for 30 seconds before tossing ensures a smooth, emulsified sauce and prevents clumping or a stringy texture.