The Australian - Wish Magazine



Serves: 4 Ingredient­s:

400g tonnarelli (or spaghetton­i)* 400g Pecorino Romano, plus extra for finishing

130g Parmigiano-Reggiano (aged 24 months)

30g black peppercorn­s

Tspn salt

500ml lukewarm water


Toast peppercorn­s in a very hot, dry pan until fragrant, then roughly crush with a mortar and pestle. Finely grate the two cheeses into a bowl (put 60g aside for garnishing). Bring a pot of water (approx. 4ltr) to boil. Remove 500ml water and allow it to cool to lukewarm. Add the salt to remaining water. Add the pasta to the pot of water (approx. 3.5ltr) – it should be covered. Stir occasional­ly during cooking. Gradually add the lukewarm water to the cheeses in the bowl, not all at once so you can manage the consistenc­y. Blend with a hand blender or by hand until mixture is dense and smooth. Pour the cheese base into a dry pan. Continue to stir pasta. When it is al dente, lightly drain in a colander (but retain a little moisture) and tip pasta directly into the pan with the cheese base so some of the cooking water emulsifies with the base. Immediatel­y put the pan over low heat, add some of the hand-ground pepper and stir gently until the mixture of cheese sauce coats the pasta. To serve, divide in a twirl among four bowls, sprinkle with remaining grated cheese and pepper. Mix together to eat. *We make fresh tonnarelli daily but you can also use dry Mancini spaghetti.

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