15-min Creamy Cheese and Black Pepper Pasta
A 15-min Creamy Cheese and Black Pepper Pasta
- 1 tsp freshly ground black pepper plus extra for topping
Cook the pasta according to the packet instructions making sure it is a little bit al dente at the end.
Just before the pasta is done remove about 150ml of the hot pasta water and set aside.
Switch off the heat, drain the pasta and immediately return it to the pot with the cheese, pepper and two thirds of the reserved water.
Stir and toss the pasta until the melted cheese coats the pasta in a nice creamy consistency. You might need to add a little bit more water if too dry or a bit more cheese if too watery.
Plate the pasta and top with the extra cheese and black pepper.