This recipe is inspired by the classic Italian pasta dish Cacio e Pepe, which is fat spaghetti mixed with grated pecorino and lots and lots of black pepper. I have used vegetarian parmesan in this recipe and added a dash of cream.
-150ml double cream
-100g finely grated parmesan
-As much freshly ground black pepper as you dare, ideally around 2 tbsp (it needs to have a kick to it)
1. Cook the spaghetti according to packet instructions, then drain reserving some of the cooking water.
2. In a large pan, heat the cream with the pepper and a pinch of salt. Tip in the cooked spaghetti with the reserved cooking water, add the cheese and gently heat and stir.
3. Serve with some extra cheese on top.