Spaghetti Cacio e Pepe

I love a simple pasta. Back in the days of highschool holidays, i would get up every day and devour an entire packet of spaghetti, with a simple sauce of olive oil, basil, garlic and fresh chilli, covering it in a snowstorm of parmesan cheese.

Gone are the days of devouring entire packets of pasta, but there is nothing more satisfying than a simple sauce for pasta that can be whipped up in seconds. This roman pasta is perhaps the simplest that i have yet seen, consisting of only 2 ingredients to the sauce. Better still, they are ingredients that i always have hanging around! Bewarned though, that the pepper can pack a bite! If you don't like it so peppery, i can only say that you shouldn't make this dish.

Ingredients (Serves 2)

• 2/3 cup freshly grated parmesan
• 3-5 tsp freshly ground black pepper depending on how hot you like it.
• 2 serves spaghetti

< h2>Method
Bring a large pot of salted water to the boil.
Add the spaghetti and cook until al dente. 

Set aside 1/2 cup of the spaghetti water. 
Drain and return to a pan with the pepper and parmesan, leaving a little parmesan to garnish.

Toss through, adding just enough of the starchy spaghetti water to make the noodles glisten with a fine cheesy sauce.
Transfer to serving bowls and sprinkle with remaining parmesan.
Serve with a tossed salad as a quick and easy lunch or dinner.