Chefs' Recipes

1889 Enoteca’s cacio e pepe

A recipe for cacio e pepe from 1889 Enoteca in Brisbane.
Cacio e pepe

Cacio e pepe

Ben Dearnley
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“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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Ingredients

Method

Main

1.Cook spaghetti in a large saucepan of boiling salted water until barely al dente (5-7 minutes). Drain, reserving cooking water.
2.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.

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