Cacio E Pepe
PREP TIME 5 minutes
COOK TIME 15 minutes
100g Barilla spaghetti pasta
Generous pinch of Tasman sea salt
50g Ashgrove butter
100g pecorino cheese, grated
2 tbsp Pukara olive oil
Generous pinch of black pepper
Add spaghetti to a pot of salted boiling water, boil for 5-10 minutes or until pasta is cooked.
In a pan over medium heat, add butter, cheese, oil and pasta water. Simmer, stirring continuously, until butter and cheese has melted and is well combined. Add in black pepper and combine.
Add spaghetti straight from the pot to the pan and toss until spaghetti is coated in the sauce.
To serve, top with grated pecorino cheese and a sprinkle of black pepper.