No Fail Cacio e Pepe

To Make The Pasta:

1. Bring a large pot of water to boil, then add a tablespoon of salt, and allow to dissolve.
2. Add the spaghettoni pasta to the water and cook according to the packet instructions - it should also mention the time to achieve an al-dente result.
3. Once the pasta has no more than 2 minutes left, collect some pasta water with a mug and put it to the side.

To Make The Sauce:

1. Put the pecorino cheese (and Parmigiano, if you’re using it) in a blender. Add a splash of pasta water and start to blend.
2. Keep adding small amounts of the water until it becomes smooth and creamy. Then, set it aside.
3. Put the pan on medium-low heat, add butter and let it melt.
4. Crack a generous amount of fresh pepper into the pan. (The more, the merrier!)
5. Once the butter has melted, reduce the heat to low to keep the butter nice and warm.
6. Use tongs to collect the pasta - once cooked to al-dente - and add it straight to the pan. Give it a good mix to make sure every strand is smothered in the creamy butter.
7. Toss the pasta by flipping the pasta up while inside the pan, or mix it well using the tongs and a wooden spoon
8. Add a few more splashes of pasta water to ensure the mixture maintains a creamy consistency then turn off the heat completely.
9. Finally, add the pecorino cream that was set aside and toss the pasta until it’s completely smothered in cream.
10. Generously season with pepper.