Cacio e Pepe sauce 250gr 4/6 portions
This simple recipe originates from Lazio; it is made with ‘cacio’ which is dialect for ‘pecorino Romano’ cheese, and ‘pepe’, which is pepper. You only need two ingredients to make this world-famous iconic pasta. What makes the difference is the quality of the ingredients. Traditionally this recipe calls for long pasta shapes such as Spaghettoni, having this with short pasta is considered ‘illegal’ by the standards of any Italian.
Ingredients and allergens: Pecorino, black pepper.
Preparation time: 24 hours.
The product can be frozen.