The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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

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

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


  • 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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jun 2016

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.