Spaghetti cacio e pepe
I’ve always wanted to write this classic Roman recipe, but I was worried that it was far too simple. Simplicity at its best.
SERVES 2 PREP 5 MINS COOK 10 MINS
✱ 40 black peppercorns, crushed, plus freshly coarse-ground black pepper, to serve
✱ 225g dried spaghetti, ideally bronze die quality
✱ 100g pecorino Romano cheese, finely grated
1 Fill a large saucepan with 3 litres of water, add 1tbsp salt and bring to the boil. Cook the spaghetti for 3 mins less than instructed on the packet, stirring occasionally.
2 Put a large frying pan or a wok over a high heat and add the crushed peppercorns. Toast for 2 mins, stirring occasionally. Pour in 1 full ladle of the pasta cooking water. It will immediately start to bubble; keep it bubbling for 30 secs. Set aside.
3 Put the cheese in a bowl. Pour in half a ladle of the cooking water and mix for 1 min to create a very thick creamy sauce.
4 Using large tongs, lift the spaghetti into the pan with the pepper, then put over a high heat. Do not discard the pasta cooking water. Pour 2 ladles of the cooking water over the pasta and mix for 2 mins. Switch off the heat and pour the cheese mixture over.
5 Quickly mix for 30 secs, making sure all the pasta is coated with the cheese. Pour half a ladle more cooking water over the pasta and stir for a further min. If needed, add a more cooking water.
6 Serve immediately with more freshly ground pepper on top, if liked.
Per serving: 613 cals, 17g fat, 10g sat fat, 81g carbs
Ask your fishmonger to prepare the fish for you, but do rinse it under cold water when you come to make the dish and run your fingers along each chunk, as red mullet in particular do have a lot of bones. If you prefer, you can substitute the haddock with cod.