Cacio e Pepe Tortelloni

This signature dish is from Andrea's restaurant Al dente enoteca Melbourne, Australia. A decadent twist on the Roman classic, this dish takes the peppery, cheesy soul of cacio e pepe and transforms it into pillowy tortellono filled with a velvety roux-based cream. Finished in burnt butter and dusted with more pecorino, it’s a celebration of pasta-making at its most indulgent.