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Molto's spaghetti cacio e pepe


"I adore the spaghetti cacio e pepe at Molto - it has a perfect cheese to pepper ratio."

Joseph Long, New Acton, ACT

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au 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

400 gm durum wheat spaghetti (see note) 160 gm finely grated Pecorino Romano, plus extra to serve 1 tbsp freshly cracked black pepper, plus extra to serve 2 tbsp extra-virgin olive oil

Method

  • 01
  • Bring 1.5 litres lightly salted water to the boil in a saucepan. Add spaghetti, stir to separate and boil until just al dente (about 2 minutes less than the cooking instructions on the packet). Drain pasta, reserving cooking water, and transfer pasta immediately to a warmed mixing bowl. Gradually add pecorino, pepper and 180ml pasta water while mixing with tongs.
  • 02
  • Meanwhile, heat a large frying pan over medium-high heat. Add olive oil and pasta mixture and toss constantly using tongs to amalgamate the water and cheese into a thin sauce consistency that coats the pasta well (20-30 seconds). Serve hot with extra pepper and pecorino.

Durum wheat spaghetti such as Rustichella is available from select Italian delicatessens such as Enoteca Sileno.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2016

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