Cacio e Pepe by 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