Cacio e Pepe

Ingredients:

• 2 tbsp unsalted butter
• 1/2 cup fresh grated Pecorino Romano plus extra to garnish
• 1 tsp cracked black pepper (coarse)
• 5 tsp Lapsang Souchong tea wrapped in gauze or disposable tea bag

Directions:

Make pasta dough with Lapsang Souchong. Roll out and cut into long bucatini strips.

Heat 3 tbsp olive oil and about 1 tsp black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.

Boil large pot of salted water, add tea and pasta. Cook until al dente, 6-8 minutes.

Put pepper skillet back on heat and add 2-3 tbsp of pasta tea water over medium heat. Stir in butter. Using tongs, add pasta and pecorino. Combine to create creamy texture. Add more pasta tea water if needed Serve immediately garnished with extra Pecorino.