Cacio e pepe sauce

Ingredients

1. 375g dried tubular spaghetti
2. 75g butter, chopped
3. 3 garlic cloves, crushed
4. 3 tsp coarsely ground black pepper (see note)
5. 1 cup finely grated parmesan
6. 1/2 cup finely grated pecorino
7. 1/4 cup chives, chopped, to serve (optional)

Description

Step 1

Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain pasta, reserving 1 cup cooking liquid.

• Step 2

  Melt butter in a large frying pan over medium-high heat. Add garlic and pepper. Cook, stirring, for 1 minute or until fragrant. Stir in reserved pasta water. Add parmesan and pecorino. Whisk to form a thin sauce. Add pasta. Toss to coat. Sprinkle with chives.