Cacio e pepe is arguably one the quickest, cheapest and tastiest recipes to come out of Rome. It always amazes me that the Italians can makes something so good, with very few ingredients. The secret to a great cacio e pepe is using pecorino cheese, using freshly ground black peppercorns and utilising the pasta water to make a luxurious rich creamy sauce. You can use parmesan if you can't get pecorino, but honestly the pecorino makes it.

To Make my Cacio e pepe you will need:

Feeds 2 hungry adults

• 300g of dried spaghetti

• 150g of grated pecorino cheese

• 2 tsp of whole black peppercorns

• Salt for the pasta water