Cacio e Pepe with Wiech's Egg Noodles

Instructions

1. Place a large pot of water over high heat, bring to the boil and lightly salt. Add the packet of Wiech’s Black Pepper Egg Noodles, stir well and cook for about 11mins (until just before al dente). Before draining, spoon 1 cup of the pasta water off the top and reserve.
2. Melt 50g butter in fry pan, then add pepper. Cook until fragrant and toasted.
3. Once the pasta is al dente and drained, add to the pan of butter and pepper. Mix well, then gradually stir in half of the reserved cooking water. It should create a saucy consistency.
4. Very gradually add grated cheese by a small portion at a time. Turn off heat and stir in 50g more butter through the sauce. Taste and season. Add a little more pasta water for a thinner sauce.
5. Divide the pasta between four bowls. Give an extra grind of black pepper and sprinkling of both cheeses**. Serve immediately.