Cacio e Pepe

Method for pasta: Create a well with the flour, place the eggs in the middle and start to whisk slowly with a fork. Incorporating the flour as u whisk. The dough should be quite firm and not very sticky. If it is too sticky to handle, add one tbsp. Of flour at a time until it can be kneaded easily. Then wrap in cling film and set aside for 30min in a cool area. Not in a warm space. Make pasta using a pasta maker or cutting into thin strips. Then cook the pasta in boiling water until al dente (add 1 tbsp. Salt and 1 tbsp. Oil to the pot) Method for butter pasta:   Toast the peppercorns in a small pan for 1-2 minutes and then crush them until finely ground. Set aside. Add 3 tbsp. Kerrygold Butter to a pan. Once the butter has melted, add the peppercorns and let that become fragrant. Add in the pasta and toss together. Add in the pecorino cheese and mix well on medium heat. Add 2-3 tbsp. of pasta water to create a more creamy pasta. Last top with Parmesan cheese and enjoy!     Recipe by @inthemidnightkitchen Enjoy,