Cacio E Pepe

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This pasta dish can be made using any strong hard cheese, such as pecorino

Recipe Category: Italian

Makes enough for: people

Place the flour and salt into the bowl from a stand mixer
Use the paddle beater and beat for 30 seconds
Place the eggs and egg yolk into a mixing bowl and whisk to combine
Pour into the flour and beat until a dough forms
Tip the dough out onto a piece of cling film and shape into a ball
Cover and refrigerate for 30 minutes
Remove from the fridge and divide into 4
Laminate each ball on your pasta machine on the largest setting until nice and smooth
Then roll out until you get to the smallest setting
Cut the sheets into 25mm thick strips and hang up to dry

Bring a large pot of water to the boil
While you are waiting for the water to boil, place the peppercorns into a large, dry, non-stick frying pan
Place over a low temperature and roast until you can smell the pepper
Tip into a mortar and pestle and grind until coarse
Place the butter into the frying pan and increase the temperature slightly
Once melted, add the peppercorns and leave the butter to foam
By now, your water should be boiling so add enough salt so you can taste it once dissolved *
When the water comes back to the boil add the pasta and cook for 2 minutes
Using tongs, scoop the pasta out of the water, allowing the excess water to fall into the butter
Toss to emulsify the butter and add the cheese
Toss well to coat the pasta with the sauce, season to taste and serve

* this depends on how much water you use, and how salty your salt is