Cacio e pepe pasta
- 1 pack Mitsides Spaghetti (500g)
- 2 Tbsp black peppercorns
- 200g Pecorino cheese, grated
- Olive oil
Cook the pasta in plenty of salted boiling water following pack instructions and drain. Keep 2 cups from the pasta water.
Crush the peppercorns in a pestle and mortar and add to a dry and hot large skillet. When the pepper starts to release its fragrance, add 1 cup of pasta water and let it boil with the pepper. Lower the heat, add the cheese and mix quickly and continuously until you have a smooth paste like béchamel cream. Add the cooked pasta and mix very well until combined. If needed, add more pasta water. Serve immediately adding more freshly ground pepper and grated pecorino.