Cheesy Pink Heart Shaped Pasta With Spicy Cacio E Pepe Sauce

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Boil a kettle

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with drizzle of olive oil over a medium-high heat

Once hot, add your chopped garlic, chilli flakes (can't handle the heat? Go easy!) and your cracked black pepper

Cook for 2-3 min or until fragrant

Add your fresh pink heart pasta to a pot of boiled water and bring to the boil over a high heat

Cook the fresh pink heart pasta for 3-4 min or until cooked with a slight bite

Once done, drain the fresh heart pasta, reserving a cup of the starchy pasta water

Once fragrant, add your clotted cream and cook for 1-2 min or until melted

Peel your Italian hard cheese until you end up with a pile of cheese shavings

Grate any remaining Italian hard cheese

Wash your salad, then pat dry with kitchen paper

Chop your tomato[es] roughly

Add your salad and the chopped tomato to a bowl with your balsamic vinegar, a pinch of salt and a drizzle of olive oil

Gently toss it all together – this is your balsamic tomato salad

Once the clotted cream has melted, add your grated Italian hard cheese with a generous splash of the starchy pasta water and give everything a good mix up until the cheese has melted

Once melted, stir through the cooked pasta – this is your cheesy heart shaped pasta with spicy cacio e pepe sauce