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

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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

Method

  • 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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