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Cacio e pepe

"The cacio e pepe at 1889 Enoteca rivals any I've ever tried. Would you please print the recipe?"
Lucy Stilton, Brisbane, Qld

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

600 gm fresh spaghetti 180 gm Pecorino Romano, finely grated, plus extra to serve 20 gm butter 1 tbsp black pepper, cracked


  • 01
  • Cook spaghetti in a large saucepan of boiling salted water until barely al dente (5-7 minutes). Drain, reserving cooking water.
  • 02
  • Meanwhile, combine pecorino, butter and black pepper in a large bowl. Add 280ml pasta water and stir until cheese melts, then add drained spaghetti, toss well, divide among plates and serve hot topped with extra pecorino and pepper.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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