Chef Joel Baylon's Conchiglie cacio e pepe recipe, perfectly paired for NON8 Torched Apple & Oonlong.

Serves: 2-4 people
Prep time: 20 min
Ingredients:

• Dry Conchiglie pasta
• Pecorino Romano Parmesan
• Crack black pepper
• Salt
• Olive oil

Method:
Boil the pasta in salted water according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining.

While pasta is cooking , place olive oil in pan On very low heat add cracked black pepper corn and gently toast until fragrant.

Once pasta is cooked toss it in with toasted peppercorns along with olive oil until pasta is coated evenly.

Add Parmesan then stir until it creates a creamy sauce.

If it’s dry, add some reserved pasta water to help melt the cheese.

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