All the Gold, All the Cheese: Cacio e Pepe in All its Glory. Then add Truffles.

A few weeks ago, I was gifted beautiful items by the company JAZZUPCO (all items photographed will be linked at the bottom of this article). It turns out I really like the idea of golden kitchen accessories and, well, cheese. I also figured these should be the star of the post, which is why I picked a very quick and easy (and, ahem, Instagram theme-fitting) recipe which you can easily throw together on a busy weeknight. It is basically a glorified/fancier version of the good old mac n'cheese. Although this version can be served with an expensive bottle of wine and slapped with an outrageous price on a restaurant menu- but do remember, this is pretty much the same concept you grew up eating while camping: carbs, cheese, but add copious amounts of black pepper.

Lastly, I need to say: has there ever been a shooting day that wasn't a rainy day!? I swear I am not trying to make you feel depressed. But my goodness this is unwillingly becoming a theme!? 'Enjoy the gloomy, moody shots'- said Karine, 800 times.

You will need,

Kosher salt

Truffle linguine (yes, you read that correctly)

Unsalted butter (3 tbsp)

Black pepper (galore)

Grated Parmesan (3/4 cup, mine were flakes and melted just fine)

Grated Pecorino (1/3 cup)

A few simple steps,

Cook pasta in salt water (minutes according to packaging instructions), drain, and reserve 3/4 cup of pasta water.
In a skillet over medium heat, melt 2/3 of the butter for 1 minute. Swirling the pan, add pepper. Don't go over 1 minute as it can burn.
Then, add 1/2 cup of the reserved pasta water and once it simmers, add pasta and lower the heat. Add the rest of the butter and toss pasta as it melts.
Add the Parmesan and keep stirring. Once it has melted, removed from heat.
Add the grated Pecorino and stir until it has melted. As your skillet is off the heat, you want to do this step very quickly as the pasta will slowly cool down to room temperature. You can use the leftover pasta water to thin out the sauce a little and coat the pasta better (I personally cooked too much pasta- hangry- and ended up having a sauce on the drier side, so definitely keep pasta water close!)
Serve in warm bowls and top with additional black pepper if you dare- it's worth it.