The Flaming Cheese Wheel Pasta

Whether you've heard of it or not, you need to know all about the pasta dish that is made in a flaming wheel of gooey cheese.

Traditionally called ‘cacio e pepe,’ which means cheese and pepper in Italian, of course, has been gradually popping up in restaurants around Sydney.

Originally served at Darlinghurst's Buffalo Dining Club, cacio e pepe here is made using a hollowed out Pecorino cheese wheel.

Recently, Broadway’s new Salt Meats Cheese (SMC) precinct announced they will be bringing their flaming Parmigiano cheese wheel to the table every Wednesday from May 25.

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So how do they get the cheese to be so gooey?

Resembling a bowl, the cheese wheel is coated with warm brandy and then set alight to burn off the alcohol, leaving nothing but delicious melted cheese.

Piping hot pasta is then added and stirred, as each strand is coated with a mouth-watering, bitey cheese sauce.

At SMC, they use strozzapreti pasta, while at the Buffalo Dining Club they use spaghetti.

The hot, cheesy pasta is then served directly from the wheel and to be honest, it’s a combination like no other.

It’s the most delicious pasta dish you’ll ever try and makes for a truly unforgettable dining experience.

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