CACIO E PEPE

Ingredients:

500	g	spaghetti noodles, cooked according to package directions (reserve 5 cups pasta water)
1-1/2 (13.5 g)	tbsp	crushed black peppercorns
1 (225 g)	bar	MAGNOLIA GOLD BUTTER SALTED
1 (350 g)	pack	MAGNOLIA EDAM CHEESE, grated (about 3 cups)

Procedure:

Heat pan. Toast pepper until fragrant.
Add pasta water and butter. Simmer for 2 minutes.
Add cheese and stir until melted.
Toss cooked pasta and transfer to a platter.

Makes 10 servings.
(Yield: 10 cups /1 cup per serving)

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