Australian Native Mountain Pepper ‘Cacio E Pepe’

Directions

1. In a large pot, add table salt to water and bring to the boil. Cook pasta for 1-2 minutes less than packet instructions. Before draining pasta, reserve 2 cups (500 mL) of pasta water.
2. Whilst pasta is cooking, melt the butter in a large, high-sided pan over LOW heat. Then add the seasoning and stir. Cook for a further 1-2 minutes or until fragrant.
3. Once cooked, add pasta and 1 ½ cups (375 mL) of reserved pasta water to the pan with the butter. Stir vigorously with a wooden spoon to emulsify the sauce. Add parmesan cheese to the pan and continue to stir vigorously until the sauce becomes silky and combined. This will require some muscle! If needed, add more pasta water to loosen the sauce. If too watery, increase heat to help reduce and thicken.
4. Serve immediately with extra parmesan cheese on top.