Essential Cacio e Pepe Sauce

Instructions

• 1Place a large saucepan of water over high heat and bring to a boil. Meanwhile, continue to the next step.
• 2Carefully 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.
• 3Once 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 (16 fl oz) of the cooking water. Drain the pasta.
• 4Add the hot pasta to the butter mixture and stir. Add 1 cup (8 fl oz) of the cooking water and continue stirring until the butter has melted. Add more cooking water, if necessary.
• 5Divide the pasta among serving bowls. Sprinkle with the reserved cheese, season with freshly ground black pepper and serve.