This is the cacio e pepe recipe to end all cacio pepe recipes. A no-fail recipe you can ace and impress your friends with, every time.

Recipe tweaked from Smitten Kitchen.

Bring a large pot of water to a boil.

In the meantime, grate 120g aged pecorino romano cheese finely (use your food processor!). Place the grated cheese in the small bowl of the food processor (setting aside two tablespoons for sprinkling. Add a lot of freshly ground pepper* and then, with the motor running, dribble in some cold water slowly, until the cheese forms into a paste (similar in thickness to cream cheese). Set aside.

Drop in some coarse salt into the water, and boil 220g spaghetti  (or tonnarelli)  according to packet instructions (8-10 minutes). Just before the pasta is done, scoop out a cup of cooking water and set aside.

Drain the pasta and either return to the cooking pot, or to a large, deep stir-fry pan (I prefer the latter). Place on a medium heat and add a large dollop of the cheese paste to the pasta and stir vigorously. Add a bit of water to loosen the pasta and continue stirring. Keep adding cheese and water until you finish up all the cheese and the pasta is coated in a smooth sauce.

Serve with some more freshly ground pepper and the cheese.

Serves 2 as a main, or 3 as a starter/primo.

Recipe note: The cheese paste can be made ahead of time and refrigerated.

*You can also first toast whole peppercorns in a hot, dry pan till fragrant, before grinding and adding to the cheese.