Recipe of the month: Creamy Cacio E Pepe

Prepare The Wheel of Gruberg Cheese:

• Use a sharp knife to remove the top layer of the cheese head (0.5cm)
• With a breaking knife start breaking into the center of the head (depth depending on how much pasta you are adding) to make space for your pasta and keep the chunks of cheese for grating (this you will use in step 5 below)
• Cook the pasta until al dente, adding two pinches of salt
• Place peppercorns in a frying pan on medium heat, let it toast for 20 seconds before adding ½ cup of pasta water and Olive Oil
• Combine the finely grated Gruberg cheese and ½ a cup of pasta water in a bowl and mix thoroughly
• Add pasta directly into the pan with the toasted peppercorns
• Swirl the pasta around so that it is completely coated in the peppercorns, then turn the heat off
• Add the cheese mixture to the pan with the pasta and mix in very well.
• At this stage you will need to add more pasta water, you are looking for a nice silky, saucy consistency
• Once ready, put the pasta mixture into the center of the head of Gruberg and start mixing the pasta gently while breaking off more cheese chunks from the edges of the head
• Finish you Cacio e Pepe by topping the pasta off with freshly chopped parsley and lemon zest, snap a photograph to share on social media (please tag Klein River Cheese)