Pappardelle with Slow-Cooked Brisket

Ingredients

• 500g (about 1 pound) pappardelle
• 1 recipe Slow-Cooked Beef Brisket, heated through
• 2/3 cup (50g) finely grated pecorino
• Cracked black pepper
• Baby (micro) parsley, to serve

Directions

1. Cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve.