For the pici, in a large cooking pot, bring four to five litres water to the boil and add a fistful of salt.

At the same time, in a pan large enough to easily hold all of the cooked ingredients, toast the freshly cracked pepper over a high heat for roughly 45–60 seconds or until you can smell the pepper, shaking the pan regularly to prevent it burning. Immediately add around 200 milliliters of the seasoned pasta water (it will sizzle) and take the pan off the heat for 30 seconds.

Put the pan back over a medium-low heat, add the butter with the lemon juice to melt gently, then take off the heat. (It’s important to keep it off the heat while you cook the pasta, so that the pan isn’t scorching hot when you add the Parmesan.)

Loosen the pici bundles through your fingers so they won’t stick together as they cook. Drop the pici into the boiling water and cook for around

five minutes.

Drain the pici as soon as it’s ready, keeping two mugs of pasta water.

Transfer the cooked pici to the buttery pepper sauce, put the pan back over a medium heat and stir until fully coated. Don’t worry if it looks quite soupy at this stage; the sauce will thicken more quickly than you think.

Add the grated Parmesan to the pici and stir vigorously to melt it into the sauce. You should see a bit of steam rising out of the pan as you stir,

so adjust your heat up if this isn’t happening. You might need to add small splashes of the reserved pasta water if the sauce needs loosening, stirring until you achieve a smooth, oozy sauce.

Once you’re happy with the consistency of the sauce, serve up the pasta on hot plates. Eat straight away.