Winter Warmer: Cacio e Pepe w/ Friulano

Winter Warmer: Cacio e Pepe w/ Friulano

​It’s the kind of weather that’s perfect for a cosy night in, so tonight we’ll be opening a bottle of our 2019 Cosa Nostra Friulano and cooking up this extra peppery twist on a Cacio e Pepe from Gourmet Traveller … delish!

“This is by far the finest example crafted from this variety on these shores.”
Ned Goodwin, Halliday Magazine (2019).

CACIO E PEPE w/ 2019 Cosa Nostra Friulano

Serves 4
Cooking time: Less than 15 minutes


  • 400 gm spaghettoni
  • 50 gm butter
  • 2 tbsp extra-virgin olive oil
  • 1 tsp pink peppercorns, crushed
  • 3 sprigs pickled green peppercorns
  • 1 tsp each coarsely cracked black pepper and white pepper
  • 120 gm finely grated pecorino, plus extra to serve


  1. First things, first: open a bottle of 2019 Cosa Nostra Friulano and pour a glass.
  2. Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 250ml (1 cup) pasta water.
  3. Meanwhile, melt butter and oil in a large deep-sided frying pan over medium heat, add half the mixed peppercorns and stir until fragrant (30 seconds to 1 minute). Add reserved pasta water and bring to a simmer.
  4. Add pasta and cheese to the pan and toss until cheese melts and forms a sauce (2-3 minutes). Season with salt and serve scattered with remaining peppercorns and extra cheese.
  5. Sit down, relax and enjoy the freshness of the Friulano with the peppery bite of the cheesy pasta.

Source: Gourmet Traveller