Cacio e pepe.

Ingredients

• 200 g spaghetti (half a standard box)
• 1 1/2 cups finely grated pecorino romano, plus more for the table
• 1 tbsp black peppercorns, coarsely cracked
• Salt

Recipe

1. Toast the pepper in a dry skillet over medium heat until fragrant, about 1 minute.
2. Boil the spaghetti in lightly salted water 1 minute shy of the package; reserve 2 cups of the water.
3. Add a splash of pasta water to the pepper pan, then the spaghetti.
4. Off the heat, toss in the pecorino a handful at a time, adding pasta water a splash at a time, until the sauce turns glossy and coats every strand.

Drink pairing

A crisp Italian white - Frascati or pinot grigio.