Bucatini Cacio e Pepe

INGREDIENTS

Bucatini Pasta

Pecorino Romano Cheese

Black Pepper corns

INSTRUCTIONS

Start by filling a sauce pan with water, adding salt, and bringing to the boil.

Drop in the Bucatini Pasta, around 300g for 2 people, and cook it for 2 minutes less than the cooking time on the packet.

In a dry frying pan on a low heat, toast some black pepper corns for around 30 seconds, until they become fragrant.

Pop the Pepper corns into a pestle and mortar and grind coarsely.

Next grate around 150-200g of Pecorino Romano into a mixing bowl.

Once the Pasta is 1 minute away from being cooked add a little dash of the Pasta water to the Pecorino and mix into a paste.

Then, pop the frying pan back on the hob, but do not turn on the heat.

Add a generous pinch of the ground black Pepper along with the Pasta, then a splash of the Pasta water and the Pecorino paste.

Mix vigorously and quickly until the Cheese emulsifies with the Water to give you a creamy sauce, adjust with anymore water or Cheese.

Place the Bucatini on warm plate to avoid the Sauce from ceasing up, finish with another grating of Pecorino and a pinch of Pepper, and serve

Enjoy