Cacio e Pepe with Halloumi

Instructions

Start by placing a pan on high heat. When hot add the peppercorns and toast for couple of minutes until fragrant. Remove from the pan and use a mortar and pestle to crush. Keep aside.

In a medium pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1’. Remove from the water, drain and keep aside.

5’ before the pasta being cooked get a cup from the cooking water.

Take a bowl and add 100g of the grated halloumi. Gradually add the reserved pasta water while whisking in order to create a creamy sauce. Use as much of the water as needed. Add the crushed peppercorns, mix and add the pasta tossing vigorously and quickly to cover each of the pasta with the sauce. If needed add more of the pasta water.

Twirl the pasta and serve while pouring on top a bit more of the sauce and sprinkling with the remaining grated halloumi. And for a final burst of magic, add a few drops of the balsamic vinegar cream around the plate.