Spaghetti cacio e pepe with pecorino romano

How Maurice does it

1. 1

   Toast the peppercorns in a dry pan over medium heat until fragrant, then crush them with a mortar and pestle. Set aside.

2. 2

   Bring a large pan of salted water to a boil. Add the spaghetti and cook until al dente.

3. 3

   Meanwhile, finely grate the Pecorino Romano into a metal bowl.

4. 4

   Add a ladleful of hot pasta water to the grated cheese and stir until a smooth, creamy paste forms.

5. 5

   Place the metal bowl over a pan of simmering water (au bain-marie) and slowly whisk in more pasta water until the sauce is smooth and glossy.

6. 6

   Add the crushed toasted pepper to the sauce and whisk to combine.

7. 7

   Drain the cooked spaghetti and reserve some pasta water. Put the spaghetti in the bowl with the sauce and toss well, adding a splash of pasta water if needed to loosen it.

8. 8

   Serve immediately on preheated plates, with extra crushed pepper and a little grated Pecorino Romano on top.