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I love this dish because it is so simple, using only 4 ingredients, yet so delicious! This creamy pasta dish is the perfect comfort food, especially when paired with an Italian cold beer. 

Ingredients

400g spaghetti
200g Pecorino Romano
2 tbsp black peppercorns
Salt to taste

Methodology

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1. Crush the black peppercorns
2. Put the crushed peppercorns into a large pan, turn on the heat and toast
3. Bring a pot of water to a boil, add some salt and the spaghetti
4. After a couple of minutes of cooking the pasta, transfer a couple of ladles of boiling water to the pan with the pepper and let the pepper melt slightly
5. Put the pecorino in a glass bowl and add a little water to make a paste.
6. 2 minutes before the spaghetti is cooked, drain the spaghetti and put it in the pan with the pepper
7. When the spaghetti is cooked al dente, remove the pan from the heat and let it cool for about ten seconds.
8. Add the pecorino mixture and whisk together.
9. Serve whilst hot and finish with more black pepper.