Crab cacio e pepe

Ingredients

Ingredients

fresh white crabmeat 100g
pecorino Romano 50g, finely grated
spaghetti 175g
olive oil 2 tbsp
black peppercorns 1 tsp, crushed, plus extra to serve

Directions

Preparation

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

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.

Source: from the awesome web www.olivemagazine.com