fresh white crabmeat 100g pecorino Romano 50g, finely grated spaghetti 175g olive oil 2 tbsp black peppercorns 1 tsp, crushed, plus extra to serve
Spread the crabmeat out onto a plate and loosen it with a fork – this will help take off the chill of the fridge
Put the pecorino in a bowl and gradually whisk in 4 tbsp of room-temperature water.
Cook the spaghetti in lots of boiling salted water until just tender, then drain, saving a cup of the cooking water.
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.