Cacio e Pepe

Directions:

• 1Bring 4 litres of water to a boil with a generous amount of salt, then add your pasta and cook for 1 minute less than the packet recommends, or until just a little bit too al dente.
• 2In the meantime, add the butter to a frypan and, once melted, add the yeast flakes and pepper. Stir to dissolve.
• 3Take out 1 large ladle of water from the pasta pot (about ½ cup) and pour into the butter mixture, stirring to combine.
• 4Then using tongs, add the slightly undercooked pasta (with whatever water comes with it) to the same frypan. Swirl the pasta around, mixing everything together to help emulsify the sauce.
• 5Add the final tablespoon of butter, more pepper and the lemon zest, continuously moving the pasta to help the sauce thicken. Add more pasta water if needed, to create a silky sauce.

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Nah not my cup of tea