• Pan or bowl
• Scoop and/or spoon
• Pot
• Stove
• Plate
• Coffee cup
• Knife or grater
• Colander

First, let's take all the main ingredients: a bag of wholemeal spaghetti, two tops of parsley, a wedge of pecorino romano and two jars from the spice department: ground black pepper and chilli pepper. For this recipe, pepper can also be used in coarsely chopped grains, but a lot depends on you: pepper in larger flakes will provide a more intense but less amalgamated flavour, while finely ground black pepper will bring a more homogeneous peppery flavour inside the seasoning.

While you can do this later, I recommend filling a pot with water and placing it on the lit stove.

Then, let's pour a little black pepper into a pan, adding a pinch of chilli. If, as in my case, you want to add a little spiciness, but only a touch that doesn't compromise the flavor of the pepper, I suggest you use at most a sprinkling, and perhaps use medium-low intensity chilli peppers.

Then take our Pecorino romano and grate about 40-50 grams of it, adding it to the still-cold pan. Important: we can use a pan as well as a simple bowl because, for this recipe, the pan will never actually be heated. The ingredients will be mixed with simple cooking water (which will be hot).

Then, let's pour some olive oil into the pan and return to our saucepan: when the water inside boils, pour the pasta we have chosen (in my case spaghetti) into the saucepan and cook it according to the manufacturer's recommendations or according to our tastes. Let's also pour a little salt, but without exaggerating.

At this point, take a coffee cup and fill it halfway with the pasta cooking water. We pour this water inside the pan. With the aid of a wooden spatula or a spoon, we begin to mix all the ingredients inside the pan: pepper, chilli pepper, pecorino romano, oil and cooking water. We need to create the consistency of a cream, although our sauce won't be as homogeneous as a custard.

While we are waiting for the pasta to be ready, let's chop the parsley. "More chopped, or less chopped?", you ask. Go to your taste, don't consider it an unalterable choice.

Once the pasta is ready, drain it. Put it in the rigorously cold pan in which we had prepared the sauce, adding the chopped parsley. We begin to mix until we will obtain a more or less homogeneous result.

I say homogeneous, but, as I said before, the sauce will not have the homogeneity of a cream. To help you understand it better, I tried to take two close-up photos that I show you below.