Molto's spaghetti cacio e pepe

AT A GLANCE

  • Serves 4 people

"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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  • 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.

Topics:

PECORINO, MAIN, CANBERRA, ITALIAN, PASTA, RECIPE, WINTER, SPAGHETTI

Recipe:

MOLTO

Photography:

BEN DEARNLEY

Styling:

NICK BANBURY , LISA FEATHERBY

FEATURED IN

Jun 2016

Jun 2016

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