Quattro Cacio e Pepe

Cook Time 20 minutes

Servings 4


400g dried spaghetti

25g unsalted butter

Drizzle of extra virgin olive oil

2 tsp freshly ground black pepper, plus extra to serve

2 large garlic cloves, crushed

1 cup full cream milk

80g finely grated parmesan (parmigiano reggiano)

80g finely grated pecorino

120g taleggio or other soft cheese, rind removed and chopped

100g stilton or other cheese, crumbled


Bring a large saucepan of salted water to the boil over high heat. Add the pasta and cook until al dente.

Meanwhile, heat the butter and extra virgin olive oil in a deep fry pan or saucepan over medium heat. Add garlic and pepper and cook for 30 seconds or until fragrant. Add the milk and bring to a simmer. Add the taleggio and cook for 1 minute until melted then add the parmesan and pecorino and whisk until smooth.

Add the pasta directly to the pan with a little of the pasta cooking water and toss to combine.

Serve in bowls with extra cracked pepper and topped with stilton.


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