for our last virtual cooking session apart, we made Cacio e Pepe. this pasta composes of four key ingredients - cheese, pasta, salt and pepper. beautifully minimal yet luxurious in flavour, it's probably my top choice for pasta! I discovered that using casarecce makes a good alternative to spaghetti, picking up the cheese and pepper sauce perfectly. Ingredients: 1/4 cup grated pecorino cheese, extra for topping 10 turns of black papper 1 serving of spaghetti or buccatini (I used casarecce) 2 tsp extra virgin olive oil egg yolk (optional) Steps: In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with salt and bring to a boil. Stir occasionally to prevent the pasta from sticking. Cook until the water is reduced and coats the pasta with a thin lining. Toast black pepper in another pan until fragrant, 1 to 2 minutes. Toss cooked pasta in the pecorino cheese and olive oil. Top with toasted black pepper, extra black ...