By bringing about 3 quarts of water to the boil, using a little less water than normal so that the water will be starchier, and then season it with a little salt before cooking the pasta for 2 minutes less than the time suggested on the package.

While the pasta is cooking, fry the pepper in a large dry skillet over medium heat for 1 to 2 minutes until it is fragrant.

In which the pasta is cooking. Take out approximately one cup of the hot water and leave it for a minute or two; water that is too hot causes the cheese to clump.

Paste by placing the grated pecorino into a bowl and then adding the slightly cooled water a little at a time until the mixture becomes a smooth and thick paste similar to frosting.

And the pepper together, then use tongs to transfer the pasta into the pepper skillet, adding 1/2 cup of the pasta water. Cook it over medium heat for one minute while stirring.

Then remove the pan from the heat and stir the cheese paste in vigorously for 1 to 2 minutes, adding small quantities of pasta water until the sauce has become creamy and shiny.

Serve immediately, divide the food between warm plates and add some more pecorino and pepper; the sauce thickens quickly.

Grate the cheese to a very fine texture. Fine shreds melt more quickly and more smoothly.

•It is best to avoid using pre-grated cheese since the anti-caking agents present can cause the sauce to become grainy.

Reduce the amount of water when cooking the pasta since more starch will result in a creamier sauce.

Remove the pan from the heat, since overheated cheese tends to clump.

Shake it vigorously since movement aids the emulsification of the sauce.

Heat the plates since the sauce cools and thickens quickly.

Write down the type of cheese you used and whether you added butter.

A green salad accompanied by lemon dressing, together with roasted vegetables or grilled chicken, is a good combination. Crusty bread and a glass of dry white wine go well with it as well.

•To make the sauce more forgiving, add two tablespoons of butter to the pepper.

•Parmesan blend: use the same amount of pecorino and Parmigiano-Reggiano for a milder, nuttier taste.

•Lemon: add some lemon zest.

•When using mushrooms, add the sautéed mushrooms on top.

For more protein, serve the dish with grilled chicken or shrimp.

If you're using gluten-free spaghetti, be sure to keep some of the pasta water as it can be less starchy.

Cacio e pepe is most enjoyable when eaten fresh; leftovers can be stored in a sealed container in the refrigerator for a maximum of two days, but the sauce should not be frozen since it will separate. To reheat it, do so gently in a skillet over low heat by adding a little water and stirring continuously; do not use the microwave as it may make the sauce oily.

Perhaps the pan was too hot, or the water was too hot, or the cheese was grated in a coarse manner. Remove the pan from the heat and use a cheese that has been finely grated, making it into a paste.

Yes, but the taste will be less strong and more nutty. A mixture would be suitable.

Spaghetti is the most commonly chosen one. Tonnarelli and bucatini will also do.

Although some cooks do add a little, traditional recipes do not.

For the amount of pepper, use two teaspoons and then modify it according to your taste; the dish should have a peppery flavour.