Spaghetti cacio e pepe

1. Grate the pecorino.

2. Cook the spaghetti and drain it 2-3 minutes before the end of cooking time. (Important: keep some cooking water aside).

3. Heat a pan on medium heat and put the spaghetti in the pan with a big shot of cooking water. Let it simmer.

4. Add some olive oil and freshly ground pepper and stir.

5. Add the pecorino and, if necessary, some more cooking water. The cheese melts in the pan, combines with the cooking water and makes a creamy sauce.

This recipe was provided to us by: Vallée Verte