RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 300gm Coles spaghetti or spaghettini
  • ¼ cup Cobram Estate Robust Extra Virgin Olive Oil
  • 2 tsp freshly cracked black pepper
  • 1 ½ cups grated grand padano
  • ½ cup grated pecorino

 

METHOD :

  • Bring a pot of salted water to the boil and cook pasta as per packet instructions to al dente
  • Strain, reserving 2/3 cup of the water.
  • Meanwhile, heat oil in a heavy-based pan over a medium heat. Add the pepper and stir until fragrant, approximately 1 minute.
  • Pour in ½ cup of pasta water and bring to a simmer. Add the cooked pasta and toss to coat.
  • Sprinkle over ½ of the cheese and gently fold through with tongs to coat.
  • Add the remainder of the cheese and toss through until melted and well combined.
  • **Add extra water if sauce is too thick. Taste and adjust seasoning if required.
  • Transfer to serving bowls and season with freshly cracked black pepper.

Our friends at Wine Selectors recommend pairing this dish with a Sangiovese or Barbera.

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