Gino's FAMILY FAVOURITES

Hearty meals with an easy-going Italian style, perfect for whipping up at the weekend.

Spaghetti cacio e pepe 

I've always wanted to write this classic Roman recipe, but I was worried that it was far too simple. Simplicity at its best.

SERVES 2 PREP 5 MINS COOK 10 MINS

• 40 black peppercorns, freshly coarse-ground black pepper, to serve
• * 225g dried spaghetti, ideally bronze die quality
• * 100g pecorino Romano cheese, finely grated

1 Fill a large saucepan with 3 liters of water, add 1tbsp salt and bring to a boil. Cook the spaghetti for 3 mins less than instructed on the packet, stirring occasionally.

2 Put a large frying pan or a wok over a high heat and add the crushed peppercorns. Toast for 2 mins, stirring occasionally. Pour in 1 full ladle of the pasta cooking water. It will immediately start to bubble; keep it bubbling for 30 secs. Set aside.

3 Put the cheese in a bowl. Pour in half a ladle of the cooking water and mix for 1 min to create a very thick creamy sauce.

4 Using large tongs, lift the spaghetti into the pan with the pepper, then put over high heat. Do not discard the pasta cooking water. Pour 2 ladles of the cooking water over the pasta and mix for 2 mins. Switch off the heat and pour the cheese mixture over.

5 Quickly mix for 30 secs, making sure all the pasta is coated with the cheese. Pour half a ladle more cooking water over the pasta and stir for a further min. If needed, add a more cooking water.

6 Serve immediately with more freshly ground pepper on top, if liked.

Per serving: 613 cals, 17g fat, 10g sat fat, 81g carbs

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