David Tanis’s Pasta Cacio e Pepe

Method

1. Cook the linguine extra al dente (this is crucial) in well-salted water.

2. Melt the butter in a skillet over medium heat and add the black pepper.

3. Drain the pasta and add to the pan, along with 110ml (4fl oz) of pasta water and a good pinch of salt. Stir constantly, keeping the liquid at a rapid simmer; the pasta will begin to wilt in the sauce and absorb liquid. Cook for about 2 minutes, stirring, until most of the liquid has been absorbed.

4. Turn off the heat,add the grated pecorino, and stir until the pasta is coated with the creamy sauce. Adjust the seasoning to taste. Enjoy immediately...