Pecorino, garlic and olive oil sauce

This basic sauce for pasta is creamy textured but has little or no cream. The predominant flavour comes from the olive oil, which forms around a third of its volume.

Warmed olive oil in any quantity would normally separate from the pasta and form an unappetising puddle at the bottom of the plate. The texture given by blending it into an emulsion with cheese and stock overcomes this.

There are countless variations to this sauce for vegetarians and others. Wild mushrooms can b