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