Cacio e pepe

Cacio e pepe (literally ‘cheese and pepper’) is as simple as it gets in terms of ingredients, comprised of just Pecorino Romano cheese, black pepper and pasta. Easy as this dish may sound, however, it does require a certain knack to obtain the silky, rich sauce that it is known for.

First of all, you need to work quickly – the pasta water needs to remain hot enough to melt the cheese. It is also crucial that you remove the pan from the heat before adding the cheese, so it emulsifies into a sauce, rather than seizing up into clumps. Adding butter to the pan will help the sauce emulsify, so is a good option for beginners.