Simple is great, yes? Less is more. In this pasta dish, as with many others, it is the simplicity that shines and makes for a spectacular dish.
I have made it here with some home made eggless pasta that combines flour, semolina flour and chickpea flour and uses ground sesame seeds as a binding agent. It is pretty good, but of course this recipe can be made with any fettuccine or spaghetti.
Fettuccine con Cacio e Pepe | Fettuccine with Cheese and Pepper
200g fettuccini or spaghetti
little knob of butter, unsalted if you can
50g freshly grated Parmesan cheese
0.5 tspn (or more to taste) freshly ground black pepper
Cook the pasta according to its directions in a large pan of boiling, salted water until al dente.
Drain the pasta and toss through the butter, cheese and pepper. Mix gently but well and serve immediately.