This is one of the simplest and fastest pasta recipes that I have done and it is amazing. Its pasta with cheese and pepper. I really could not understand the hype until I tasted it myself. It is delicious. Thanks Viccy!

Ingredients

for 300g spaghetti (or better fresh pasta from 300g flour):

• 200g pecorino
• 1 tbsp pepper corns
• salt (for the pasta water)

Instructions

Heat the water for the pasta. While it heats up, rasp the cheese very fine. Once the water starts boiling and you added the pasta. Crush the pepper corns, add them roast while you preheat a big pan (maximum heat). Once the pepper starts smelling add one soup spoon of water from the pasta pot into the pan. Let the pepper cook in the pasta water. Depending on how long your pasta takes to cook, add another soup spoon of pasta water to the pepper. It should not burn in the pan, so keep it wet. Once your pasta is nearly finished, place them in the pan. Don’t pour away all pasta water, you will need some of it!

Add a hand full of rasped cheese and stir it under the noodles. Once the cheese is melted add another hand. Repeat until all cheese is mixed in. At all times there has to be some water in the pan. If you run low, just add half a soup spoon of noodle water.

You should end up with a nice but not too watery cheese sauce. If you added a bit too much water, wait one or two minutes until the sauce thickens in.

Tips

If you do not have pecorino you can use parmesan as well. The taste of course is better with pecorino, but it is still a good option.