Cacio e Pepe With Mahon Cheese

Ingredients:

  • 8 oz spaghetti noodles

  • 1 cup Ponce de Leon Mahon Cheese (freshly grated)

  • 3 Tablespoons butter

  • 2 teaspoons freshly cracked pepper

  • 1/2 cup pasta water

Instructions:

  1. Boil pasta in salted water but stop just before it's fully cooked. Follow the package instructions.

  2. Melt butter in a big pan. Add pepper and stir. Cook for about a minute. Take 1/2 cup hot water from the pasta and pour it into the butter and pepper. Stir.

  3. When pasta is cooked, strain it and keep it aside. Save another 1/2 cup of the pasta water.

  4. Put freshly grated Ponce de Leon Mahon Cheese into the pan and stir until it's mixed in. Put half the pasta into the pan and stir well. Then add the rest and stir again. If it's dry, add some saved pasta water, a little at a time.

  5. Serve topped with shredded or grated Mahon cheese and pepper, and enjoy!