Cacio e Pepe

Serves 2

INGREDIENTS:

500g pasta (linguini, bucatini, or spaghetti)

3 tbsp sun salted butter, cubed

1 tsp freshly cracked black pepper

200g Parmesan cheese, finely grated

100g Pecorino cheese, finely grated

Sea salt

METHOD:

1. Place a large saucepan of water over a high heat and bring to the boil. Season with sea salt and stir in the pasta. Stir occasionally so that the pasts doesn’t stick together. Once cooked, drainand reserve a cup of the pasta cooking water.

2. Meanwhile, melttwo tablespoons of the butter in a large frying pan over a medium heat. Add the freshly cracked black pepper and cook, swirling pan, until toasted, about oneminute.

3. Add 1/2 cupof thereserved pasta water to the panand bring to a simmer. Stir in the pasta and remaining butter. Reduce the heat to low and add the grated parmesan cheese, stirring and tossing with tongs until melted. Remove the pan from heat; add the grated Pecorinocheese, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente.

4. Transfer pasta to warm bowls and serve.