The traditional Italian pasta filled with flavour and only a handful of ingredients

Spaghetti Cacio e Pepe with Matteo Zamboni

Ingredients for two people

200 grams of packet spaghetti

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1 cup chicken or vegetable stock (water is also okay to use)

1/3 cup of grated Parmesan cheese

1/3 cup of grated Pecorino Romano cheese

2 teaspoons of butter

Ground fresh pepper

Method

1. First, drop the pasta into boiling and lightly salted water. Make sure you stir the pasta every three to four minutes to avoid it sticking together.
2. In the meantime, toast a generous amount of cracked pepper in a large pan over medium heat for 20 or so seconds, then add the stock (or the water), and the butter. Cook for two to three minutes.
3. Strain the pasta one or two minutes before its actual cooking time and transfer it to the pan. Reserve a small amount of the pasta water.
4. Increase the heat and stir the pasta around while the sauce starts to thicken.
5. Once most of the liquid has evaporated and the sauce thickens slightly, remove the pan from the heat and add the cheese while you continue to stir. This should make the sauce thick and creamy. If the sauce becomes too sticky, you can add some of the pasta water you have reserved earlier.
6. Add a final touch of cracked pepper, transfer into a pasta bowl, and enjoy!

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