• Spaghetti
• 50g or so of microplaned parmesan or pecorino
• 3 tbsp good olive oil
• 1 tsp freshly ground black pepper
• Bit of butter

Boil the spaghetti for about 1.5 mins less than the packet says in lightly salted water. I use the deep sided skillet for this, because we want nicely starchy water.

As you’re doing that, gently heat the pepper in the olive oil in a separate pan – big enough to hold all the pasta as you’ll finish the dish in here – gently swirling and toasting it until nicely fragrant. This will only take a couple of minutes.

When the pasta is cooked, transfer it to the pepper pan along with two ladles full of the water. Add the cheese and a knob of butter, then thoroughly mix together over a low heat until creamy, emulsified and peppery. Taste for seasoning and serve.