Fusilli With Pecorino and Calamint

Bring a pot of salted water to the boil and cook the fusilli until al dente. 

Combine the Pecorino Romano and Pecorino Sardo with 4-5 shredded mint leaves, 3 Tbsp. oil, and a generous grind of pepper. Reserve a small amount of cheese for topping.

Emulsify the cheese with a scoop of cold water to produce a thick, creamy sauce. 

When cooked, drain the fusilli and return to the pot, mix in cheese sauce and serve, garnished with extra grated cheese and a few mint leaves.