Ingredients

Method

• 200 g black squid ink pasta
• 200 g spaghetti
• 100 g butter, cubed
• 2½ t freshly ground black pepper
• 275 g pecorino,finely grated
• 1 red chilli, finely chopped
• 5 T Italian parsley, finely chopped
• baby spinach, wilted, for serving
• lemon juice, for serving

Method

Ingredients

Cook the pasta in salted, boiling water in two separate pans until al dente. Drain, reserving 1½ cups cooking water.

Melt 4 T butter in a large pan, add the pepper and cook for 1 minute, swirling the pan.

Add half the cooking water to the pan and bring to a simmer. Add the pasta and remaining butter.

Add the cheese, chilli and parsley and toss the pasta using tongs until the cheese melts. Add more water if it seems a little dry.

Serve immediately with wilted baby spinach cooked in olive oil and a squeeze of lemon juice.

Cook's note: Cacio e pepe means cheese and pepper. Think of it as a faster, silkier mac ’n cheese.
Use a fine Microplane or thefiner side of a grater to grate the cheese so that it melts easier for a creamier sauce. When wilting spinach, use a wide pan so that the spinach has enough room to cook.

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