Bucatini cacio e pepe

Method

1. Bring a large pan of salted water to the boil. Put the pecorino and the pepper in a food processor with 80ml water and whizz into a paste.
2. Add the bucatini to the boiling water and cook for 8-10 minutes, or until al dente. Meanwhile, put the vinegar, wine, peppercorn and shallot in a small saucepan and bring to a simmer. Cook until there’s only 1 tsp of liquid left, then strain this into a clean small saucepan. Add the cream, put back over a medium heat and start adding the butter bit by bit, stirring continuously, until you have a smooth, emulsified sauce. Add the pecorino paste and continue to cook over a low heat until it melts into the butter.
3. Drain the bucatini, reserving a cup of pasta water, then toss it with the sauce, adding pasta water if you need to help it emulsify. Season with a pinch of salt, toss with a little more grated pecorino and serve.
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