Cacio e Pepe


  • 200g Pasta (Fusilli)
  • 100g @Sublime pink himalayan salt butter 
  • 1/2 tsp Coarsely freshly ground black pepper
  • 180g Freshly finely grated Parmesan

Step by Step Instructions

Step 1

In a large pot of boiling water, cook pasta to package directions. Reserve 1 mug pasta water before draining.

Step 2

In a large frying pan over medium heat, melt the butter. Add the black pepper and toast until fragrant, about 1 minute.

Step 3

Add ⅓ mug reserved pasta water and bring to simmer. Add pasta, tossing into butter mixture for 30secs.

Step 4

Add cheeses and toss constantly for 30secs, removing pan from heat when about half the cheese has melted. (If sauce is too thick, loosen with more pasta water.)

Step 5

Serve & enjoy!