This delicious linguine cacio e pepe is a classic Italian pasta dish, made creamy and hot with just pecorino cheese, black pepper and a splash of olive oil.
Put the pasta on to cook in plenty of salted, boiling water. It's only going to need about 7-8 minutes. You want it very firmly al dente, almost chalky, not soft and slimy.
Warm the oil in a pan over a medium heat, then add the pepper (if you like a milder heat, just use 2 tsp) and heat through for a couple of minutes until you can smell the aroma releasing.
When the pasta is ready, lift it out of the water and into the pan, stirring through.
Grab a cup of the pasta water and add that to the pan too, then sprinkle in the cheese and stir until everything has melted together.
If it seems a little thick or dry, add a little more of the pasta water and stir through but remember that Italian sauces should coat rather than drown the pasta.
Season further, if desired, and serve immediately.