Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe

Ingredients:
• 1 lb. Spaghetti
• 1 stick unsalted butter, cut into chunks, plus extra for finishing
• Good Pinch of Black Pepper
• 1 cup chicken stock
• ½ cup Grand Padano, grated, plus more for garnish
• Pinch of Salt

Method:
1. In a pot of boiling salted water, place in noodles to cook to desired texture.
2. While cooking, in another pot, melt butter, add pepper, and add chicken stock with a good pinch of salt. Reduce just until stock and butter form a sauce.
3. Remove pasta with a ladle of the cooking liquid into the stock pot. On medium heat, add a touch more butter and toss with cooked pasta. While tossing pasta, add the cheese inside to create a creamy consistency,
4. Adjust seasoning and add cooking liquid or stock if sauce becomes to thick.