Cacio e pepe

Put one tablespoon of sea salt in boiling water and cook the thick spaghetti about 11 minutes.

Toss the black pepper in the pan for about two minutes until you can smell it.

Mix black pepper into the grated pecorino.

Add the pasta to the pan with some pasta water and cook two more minutes.

Add the water gradually, only a little at a time, so the sauce stays thick rather than runny.

Set the pan over the steam so it stays warm and the steam helps create the cream.

Add the pecorino and let it melt, with a tiny bit more pasta water, then toss until creamy.

Plate it, using tweezers if you want to impress.