“The cacio e pepe at 1889 Enoteca rivals any I’ve ever tried. Would you please print the recipe?”
Lucy Stilton, Brisbane, Qld
REQUEST A RECIPE
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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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