Brown Crab Cacio E Pepe by Chris Leach

dried pasta 400g, a short pasta such as rigatoni, or spaghetti

fresh black pepper 20 cracks (about 5g)

butter 50g

brown crab meat 100g (at the restaurant we blitz the crab meat into a smooth paste to make the sauce velvety. If you can’t blitz it, it won’t be an issue, it will just be a slightly coarser texture)

grana padano 80g, grated

lemon 1

Directions at theguardian.com

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