padella

Cacio e Pepe

INGREDIENTS:
  • 30 gr (1 oz.) grated Pecorino Romano

  • 10 gr (0,4 oz.) grated Parmesan cheese

  • 1 gr (0,05 oz.) grounded black pepper

  • 35 gr (1,25 oz.) water

DIRECTIONS:

In a bowl, put Pecorino, Parmesan cheese and black pepper with the water.

Mix everything up to become a cream. The sauce doesn’t have to be too liquid or too clotted. If the sauce is too liquid, add a little bit of Pecorino cheese; if is too solid, add water.

When the pasta is ready, remove it from the pan and put it in the bowl and mix it.

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