PEPPERCORN TRIO CACIO E PEPE

Instructions

1.Put a large pot of water on the stove over high heat and bring it to a boil. Season with salt.
2.In a separate pan, bring your cream to a light simmer. Gradually add your parmesan and pecorino while whisking to prevent any lumps from forming.
3.Once all your cheese has been added to the cream, stir in your crushed black pepper and chopped green pepper. Whisk to blend all the flavours.
4.Let your cream sauce simmer gently on low. By now, your water should be boiling and ready for your pasta. Add your dry spaghetti to the boiling water and cook for 8–12 minutes, depending on your preferred level of firmness.
5.Once your pasta has finished cooking, your cream sauce will be perfectly reduced.
6.Add all your cooked spaghetti to your cream sauce and gently stir it with a wooden spoon or a rubber spatula to coat all the pasta with the sauce.
7.Your pasta is now ready to be plated. Divide your pasta evenly into 4 bowls.
8.Once plated, sprinkle the pink peppercorns on top of your pasta to complete your trio of peppercorns in Cacio e Pepe.
9.Enjoy