Ziti Cacio e Pepe
Recipe by Head Chef Alex Prichard

“When it comes to a simple pasta dish like this, quality is crucial. Quality pasta, cheese, butter, toasted black pepper, fresh garlic, and, of course, wonderful bread to mop up the sauce.

My love of Ziti for this simple dish allows the tubular pasta to soak up as much of the sauce as possible.

You don’t have to use Ziti; you can use any long pasta you can find. Source local if you can from one of the many restaurants that are now offering take-home packs. CicciaBella in Bondi makes a fresh Bucatini daily with the same Bellata Gold Australian Semolina that we use at Icebergs Dining Room and Bar”.

Serves 2

400g fresh pasta of your choice
3 cloves garlic chopped finely
1 generous tablespoon of toasted black peppercorns (crushed in a mortar and pestle or pepper grinder)
80g butter ā€“ CopperTree Farms is amazing!
100g freshly grated pecorino
Olive oil
Bread to finish ā€“ our friends at Sonoma are readily available. If not any local bakery Iā€™m sure will do a fantastic job.

Bring a pot of salted water to the boil.
Place saucepan on a medium heat and add a generous glug of olive oil, add the chopped garlic and crushed peppercorns. Begin sweating until they are fragrant.
Start cooking your pasta for the required time (shave a few minutes off to finish in the pan with the sauce).
Add a ladle full of pasta water to your saucepan and start building your sauce.
Add the pasta, butter and continue cooking. Stir and whip to build a luscious thick sauce.
Add more pasta water as needed to get the sauce going.
Remove from the heat and sprinkle the pecorino. Whip until a thick, smooth and creamy sauce forms.
Season and plate.
Serve with bread.