Chefs' Recipes

1889 Enoteca's cacio e pepe

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

  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print
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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  • 600 gm fresh spaghetti
  • 180 gm Pecorino Romano, finely grated, plus extra to serve
  • 20 gm butter
  • 1 tbsp black pepper, cracked


  • 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.