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One of the simplest pasta dishes there is, but nothing wrong with that! Pasta, cheese and black pepper; what’s not to like? Of course the secret is to use the best black pepper you can find, so we point you in the direction of Parameswaram’s Wynad Black Peppercorns, the king of the castle.

Spaghetti Cacio e Pepe - Spice Mountain

top quality Spaghett

Wynad black peppercorns

Pecorino Romano cheese, grated

Toast the peppercorns in a very hot, dry pan until fragrant, then roughly crush. 

Bring a wide shallow pan of well-salted water to the boil, then add the pasta; it should be covered but not by much. Stir occasionally during cooking and, five minutes into the cooking time, scoop out 250ml water into a wide bowl to allow it to cool slightly. Drain the pasta and leave it to cool for a minute. 

Meanwhile, put the cheese and most of the pepper in a large, heavy bowl or pan and beat in some of the pasta water very gradually to make first a paste, and then a sauce the consistency of bechamel. Add the pasta and toss furiously while adding enough of the water (you shouldn’t need it all) to make a sauce that coats each strand. Don’t worry if it takes a while to come together – keep beating and it should happen. 

Divide between warm bowls, sprinkle over a little more pepper, and serve immediately.