Now Reading
Classic Cacio e Pepe Pasta

Classic Cacio e Pepe Pasta

Avatar

Cheese and pepper pasta is a classic Italian culinary excellence. An old, simple dish born from tradition with the traveling shepherds.

Classic Cacio e Pepe Pasta

Pasta “Cacio e Pepe” (cheese and pepper) is a classic Italian culinary excellence. An old dish, born from the tradition of shepherds who, in their long journeys, brought with them dry pasta, pecorino cheese and pepper. Simple ingredients but rich in taste and nutritional properties.

The beauty and elegance of this dish come from the quality of the ingredients. Excellent Italian durum wheat pasta and aged pecorino PDO make the difference, allowing, once mixed together, and with the right amount of cooking water, the formation of the “cream”, characteristic of the recipe.
Kamut pasta gives a taste even more important to this rich dish, preserving the nutritional properties of Kamut grain.

See Also

Veronica Lavenia
Course Main
Cuisine Italian

Ingredients
  

  • 320 g 11 oz Kamut bucatini
  • 100 g 3.5 oz grated pecorino cheese
  • white pepper to taste.

Instructions
 

  • Cook the pasta “al dente” in salted water.
  • Drain the pasta and pour it into a pot where you add 4 tablespoons of cooking water and pecorino cheese.
  • Mix well over low heat for 2-3 minutes.
  • Add white pepper and serve.

 

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe Rating




© 2020 HONEST COOKING MAGAZINE. ALL RIGHTS RESERVED.
Scroll To Top
0
    Your Cart
    Your cart is emptyReturn to Shop