STEP 1

200G pecorino

STEP 2

100 G grana padano

STEP 3

4 G pepper corns

STEP 4

add 200G hot water mix with a blender

STEP 5

start with 80 g of Pecorino. Add the Pecorino little by little to the preparation while stirring, so that it melts harmoniously. The secret lies in forming a tasty and creamy sauce, which depends on the correct balance between the cooking water and the cheese. To make a less salty sauce, add more Grana Padano.

STEP 6

touch of olive oil 50G

STEP 7

blend again

STEP 8

add 3G cornstarch mix separate in cold water, add to mix

STEP 9

Then add the cheese blend again

STEP 10

put in fridge for 6-7 hours until soft like ice cream.

STEP 11

Cooking: add hot water in the pan with half a large serving spoon of the mix.

STEP 12

Melt it in together then add pasta...cook until creamy stirring constantly

STEP 13

plate with cracked pepper and cheese on top....serve