"I adore the spaghetti cacio e pepe at Molto - it has a perfect cheese to pepper ratio." - Joseph Long, New Acton, ACT
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At Molto this dish is served in the shell of a wheel of pecorino, as is traditional, and the pasta is tossed in it for extra cheese flavour. The spaghetti is boiled in less water than usual so the water becomes more starchy and therefore amalgamates with the cheese better to form the sauce.