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Add the gin sauce ingredients to a bowl and after a gentle stir, give them at least 20 minutes for the flavours to infuse.
Cook your pasta of choice according to packet instructions. Strain and return to pan – no matter if the pasta is still slightly wet. Immediately add the tablespoon of olive oil and toss the pasta to coat.
Turn out into a serving bowl. Season with salt and pepper then dollop over the gin sauce – it will warm through in the residual heat of the pasta. Season again and add copious amounts of shaved pecorino. Enjoy.
Find more of Katrina Meynink's recipes in the Good Food New Classics cookbook.