My friend Michelle had Cacio e Pepe when we ate at Eataly in New York and since she generously let me have a taste I've been craving. Literally translated it's just cheese and pepper, but the essence of it is a grown up Mac and Cheese. My version has a subtle earthy twist that mushroom lovers will enjoy. This recipe would taste delicious with a side of Grilled Prawns.

Cacio e Pepe with truffle salt

6 oz spaghetti
3 tablespoons salted butter
1 tablespoon of freshly cracked pepper
1 cup freshly grated parmesan cheese
1/3 cup freshly grated pecorino cheese
truffle salt

Boil pasta in a big pot of water and a little salt until a little under al dente. Draining in a colander and reserving 3/4 cooking water.
Melt butter over medium heat with pepper until lightly toasted - about one minute.
Add half cup of the cooking water and bring to a simmer.
Add pasta, and parmesan then reduce heat to low. Toss with tongs and finish with Pecorino.
Once the cheese has melted and the sauce nicely coats the pasta.
Add more pasta water if desired.
Sprinkle a sparingly with truffle salt and serve immediately.