2 – 4 people
- 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
- 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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