Crab cacio e pepe
- Preparation and cooking time
- Total time
- Serves 2
- 100g fresh white crabmeat
- 50g pecorino Romano, finely grated
- 175g spaghetti
- 2 tbsp olive oil
- 1 tsp black peppercorns, crushed, plus extra to serve
- STEP 1
Spread the crabmeat out onto a plate and loosen it with a fork – this will help take off the chill of the fridge (if the crabmeat is too cold, the cheese could clump).
- STEP 2
Put the pecorino in a bowl and gradually whisk in 4 tbsp of room-temperature water.
- STEP 3
Cook the spaghetti in lots of boiling salted water until just tender, then drain, saving a cup of the cooking water.
- STEP 4
Put the olive oil in a wide shallow pan and gently heat the pepper for a couple of minutes. Tip in the drained spaghetti and 2 tbsp of the cooking water. Stir a few times, then add the cheese and toss. It should come together to make a creamy sauce that coats the pasta. Add the crab and toss briefly to warm through. Serve on warm plates with an extra sprinkle of pepper.