Roman pasta

Ingredients

• 400 g pasta
• Pecorino Romano
• Black pepper
• Pasta water
• Salt
• Optional guanciale

How to make it

1. Cook pasta until just al dente. Prepare this first and keep the heat moderate; rushing the first stage usually gives uneven texture later.
2. Toast black pepper in a pan. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Emulsify cheese with hot pasta water. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
4. Toss pasta until glossy and serve immediately. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.