Cacio e Pepe from Stella Restaurant & Bar
Ingredients
200g Linguine
20g Cooking Oil
3g Black Pepper
Salt (to taste)
20ml Pasta Water
15g Butter
40g Pecorino
Olive Oil (to finish)
Method
- Blanch pasta in boiling water until cooked to al dente
- Add cooking oil to pan and then the ground black pepper
- Once fragrant, remove from heat and add butter
- In a small bowl, mix your grated pecorino then pasta water to make sauce
- Put the pasta into the pan with your black pepper and butter then add sauce (no heat)
- Toss together and adjust seasoning to taste
- Serve combined pasta in bowls, grate more pecorino, and finish with olive oil
Garnish
Either pan-fried sage or freshly shaved truffle
