Essential Cacio e Pepe Sauce

Instructions

• 1

  Place a large saucepan of water over high heat and bring to a boil. Meanwhile, continue to the next step.

• 2

  Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the pecorino and parmesan and process until the cheese resembles coarse crumbs. Remove 3 tablespoons of the cheese and set aside for serving. Add the butter, egg yolk and black pepper and process until combined. Transfer to a large heatproof bowl.

• 3

  Once the water has boiled, add the salt and return to a boil. Add the fettuccine. Cook, stirring occasionally, according to the packet instructions, until just tender. Remove and reserve 2 cups (480ml) of the cooking water. Drain the pasta.

• 4

  Add the hot pasta to the butter mixture and stir. Add 1 cup (240ml) of the cooking water and continue stirring until the butter has melted. Add more cooking water, if necessary.

• 5

  Divide the pasta among serving bowls. Sprinkle with the reserved cheese, season with freshly ground black pepper and serve.