CACIO E PEPE SAUCE
INGREDIENTS
- 4g course black pepper
- 200g water
- 40g butter
- 80g grated pecorino Romano (includes 20g for serving)
- 40g grated parmesan
How to make
Step 1
In a frypan, heat up butter with pepper. As the butter starts to froth (before changing colour) add water and remove from heat.
Step 2
Add cooked pasta to the pan, toss and allow to cool for 30secs.
Step 3
Add pecorino & parmesan and toss vigorously until cheese melts and becomes creamy.
Step 4
Serve with grated pecorino.